Roasted Summer Squash Boats
Transform your summer squash into a show-stopping dish with these Roasted Summer Squash Boats! Perfectly roasted zucchini or yellow squash halves are hollowed out and filled with a savory medley of sautéed onions, garlic, cherry tomatoes, and breadcrumbs, all bound together with gooey mozzarella and a touch of parmesan for an irresistible golden crust. Topped with fresh parsley and seasoned with oregano, salt, and pepper, these squash boats deliver all the flavors of comfort food in a light and healthy package. Ready in under 45 minutes, this easy, vegetarian-friendly recipe is perfect for weeknight dinners, summer gatherings, or as a vibrant side dish.
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Recipe Information
Ingredients
- 4 medium summer squash (yellow or zucchini)
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup breadcrumbs
- 1 cup shredded mozzarella cheese
- 0.25 cup parmesan cheese, grated
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Slice each summer squash in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh to create a hollow boat shape. Reserve the scooped-out flesh for the filling.
Brush the hollowed-out squash boats lightly with 1 tablespoon of olive oil and place them cut-side up on the baking sheet.
In a skillet over medium heat, heat the remaining tablespoon of olive oil. Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant. Add the reserved squash flesh and cook for another 2-3 minutes, breaking it up into smaller pieces as it cooks.
Add the halved cherry tomatoes to the skillet and cook for 2 minutes. Stir in the breadcrumbs, oregano, salt, and black pepper. Remove from heat and mix well.
Let the mixture cool slightly, then fold in the shredded mozzarella cheese and 1 tablespoon of chopped parsley.
Spoon the filling into the hollowed-out squash boats, dividing it evenly among them. Press the filling down lightly to help it stay in place.
Sprinkle the grated parmesan cheese evenly over the top of the filled boats.
Bake in the preheated oven for 20-25 minutes, or until the squash is tender and the tops are golden brown.
Garnish with the remaining 1 tablespoon of fresh parsley before serving. Serve warm.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2923 mg | 127% | |
| Total Carbohydrate | 133.8 g | 49% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 37.2 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1313 mg | 101% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3140 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
