Zucchini Boats with Red Pepper
Brighten up your dinner table with these irresistible Zucchini Boats with Red Pepper, a flavorful and healthy recipe that's perfect as a main course or side dish. This dish combines tender zucchini halves stuffed with a vibrant medley of sautéed red bell pepper, yellow onion, garlic, and diced zucchini flesh, all blended with crispy breadcrumbs and savory Parmesan cheese. Baked to golden perfection, these zucchini boats boast a delightful texture and savory flavor in every bite. Finished with a sprinkle of fresh parsley, they’re a visually stunning and nutrient-packed option for weeknight dinners or special gatherings. Ready in under an hour and brimming with wholesome ingredients, this dish is perfect for anyone seeking a delicious low-carb, vegetarian recipe that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 1 large red bell pepper
- 1 small yellow onion
- 2 cloves garlic
- 0.5 cups breadcrumbs
- 2 tablespoons olive oil
- 0.25 cups grated Parmesan cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis thoroughly, then cut them in half lengthwise. Use a spoon to scoop out the flesh, leaving about 1/4-inch of the zucchini shell intact. Reserve the scooped zucchini flesh.
Place the zucchini halves cut side up on a baking sheet lined with parchment paper or foil. Drizzle 1 tablespoon of olive oil over the halves and season with a pinch of salt and pepper. Set aside.
Dice the reserved zucchini flesh, red bell pepper, and yellow onion into small pieces. Mince the garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, cooking for 3-4 minutes until softened.
Stir in the minced garlic and diced zucchini flesh, cooking for an additional 2-3 minutes until the mixture is fragrant and the zucchini is tender.
Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well until all ingredients are evenly combined.
Spoon the mixture into the prepared zucchini halves, pressing it down slightly to pack the filling.
Bake the zucchini boats in the preheated oven for 20-25 minutes, or until the filling is golden brown and the zucchinis are tender.
Remove from the oven and sprinkle the stuffed zucchini boats with freshly chopped parsley before serving.
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 9836 mg | 428% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 66.6 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2215 mg | 47% | |
*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.
