Roasted Zucchini Boats
Elevate your veggie game with these vibrant and flavorful Roasted Zucchini Boats! Perfect as a side dish or light entrée, this recipe turns simple zucchini into a culinary masterpiece. Hollowed-out zucchini halves are filled with a savory mixture of golden breadcrumbs, garlic, Parmesan cheese, and fresh parsley, then topped with juicy cherry tomato halves for a burst of color and taste. Baked until tender and crispy, each boat is a delightful combination of textures and Mediterranean-inspired flavors, enhanced with Italian seasoning. Quick to prepare, ready in just 40 minutes, and easily customizable, these zucchini boats are a healthy and crowd-pleasing addition to any meal. Whether you’re looking for a vegetarian dish or a creative way to enjoy garden-fresh zucchini, this roasted zucchini recipe is a must-try!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 2 cloves, minced garlic
- 1 cup breadcrumbs
- 0.5 cup, grated Parmesan cheese
- 8 halved cherry tomatoes
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash the zucchinis thoroughly and slice them in half lengthwise. Using a spoon, gently scoop out the seeds and some of the flesh to create a hollow 'boat' shape. Reserve the scooped-out zucchini flesh for the filling if desired.
Brush the hollowed-out zucchinis lightly with 1 tablespoon of olive oil and sprinkle them with a pinch of salt and pepper. Arrange them cut side up on the prepared baking sheet.
In a medium mixing bowl, combine the breadcrumbs, grated Parmesan, minced garlic, chopped parsley, dried Italian seasoning, and the remaining tablespoon of olive oil. Add a small pinch of salt and pepper, then mix well.
If using the reserved zucchini flesh, finely chop it and fold it into the breadcrumb mixture.
Stuff each zucchini half with an even amount of the breadcrumb mixture, pressing it gently into the hollowed-out center.
Top each stuffed zucchini with a few cherry tomato halves, pressing them lightly into the filling.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the breadcrumb mixture is golden brown.
Remove from the oven and let cool slightly before serving. Optionally, garnish with additional parsley and freshly grated Parmesan.
Serve warm as a side dish or a light entrée. Enjoy your Roasted Zucchini Boats!
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 10660 mg | 463% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 63.8 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 656 mg | 50% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1964 mg | 42% | |
*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.
