Introduction
Stuffed Zucchini Boats are a delightful and healthy dish that combines the fresh flavors of zucchini with a savory filling. This recipe features ingredients like parmesan cheese, fresh herbs, and cherry tomatoes, making it a colorful and nutritious meal. Perfect as a side dish or a main course, these zucchini boats are sure to impress your family and friends.
Detailed Ingredients with measures
2 large zucchini, or 3 medium, halved lengthwise
1 large egg, beaten
1 cup torn crusty bread, crumbled
⅔ cup grated Parmesan cheese
½ garlic clove, minced
½ cup quartered cherry tomatoes
2 teaspoons lemon zest
2 tablespoons fresh thyme leaves
¼ cup pine nuts
¼ teaspoon sea salt, plus more for sprinkling
Extra-virgin olive oil, for drizzling
Freshly ground black pepper
Pesto, for serving
Prep Time
15 minutes
Cook Time
16 to 18 minutes
Total Time
35 to 37 minutes
Yield
Serves 4
Enjoy your delicious Stuffed Zucchini Boats!
Detailed Directions and Instructions
Preheat the oven
Set the oven to 475°F and line a baking sheet with parchment paper.
Prepare the zucchini
Use a small spoon to hollow out the flesh of the zucchini, leaving more than ¼-inch thickness around the edges. Place the zucchini halves cut side up on the lined baking sheet.
Make the filling
Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. You should have around 1 cup of flesh remaining. Chop any coarse pieces and transfer them to a medium bowl. Add the beaten egg, crumbled bread, grated Parmesan cheese, minced garlic, quartered cherry tomatoes, lemon zest, fresh thyme leaves, pine nuts, and salt. Mix until everything is well combined, using your hands if needed.
Assemble the boats
Drizzle the hollowed-out zucchini with extra-virgin olive oil and sprinkle with sea salt and freshly ground black pepper. Spoon the prepared filling into each zucchini half.
Bake
Transfer the stuffed zucchini to the preheated oven and bake for 16 to 18 minutes, or until the filling is set and the top is golden brown and crisp.
Serve
Serve the stuffed zucchini boats warm with a side of pesto.
Notes
Choosing zucchini
Opt for firm zucchinis that are vibrant in color for the best texture and flavor.
Optional additions
Feel free to customize the filling by adding cooked ground meat, beans, or other vegetables based on your preference.
Storage
Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to three days and reheated in the oven or microwave.
Pesto alternatives
Consider serving with other sauces such as marinara or yogurt dip if you don’t have pesto on hand.
Cook techniques
Hollowing Out Zucchini
To create the boats, use a small spoon to scoop out the flesh, being careful to leave at least a ¼-inch thickness around the edges for structural support.
Pressing Water from Ingredients
After scooping out the zucchini flesh, place it in a mesh strainer and gently press to remove excess water. This step ensures that the filling does not become watery during baking.
Mixing Ingredients
Combine the chopped zucchini flesh with the other filling ingredients in a medium bowl. Use your hands to mix for an even consistency, which helps the filling hold together better.
Drizzling and Seasoning
Before filling the zucchini, drizzle the hollowed-out halves with olive oil and sprinkle with sea salt and black pepper. This enhances the flavor and promotes browning during baking.
Baking
Bake the stuffed zucchini in a preheated oven at 475°F until the filling is set and the top is golden brown. Adjust the baking time as needed based on your oven.
FAQ
Can I use other types of squash instead of zucchini?
Yes, you can use other summer squashes like yellow squash, but the texture and cooking time might vary.
Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator until you are ready to assemble and bake the zucchini.
Is there a vegetarian substitute for Parmesan cheese?
Yes, you can use nutritional yeast or a vegetarian cheese alternative for a similar flavor profile.
What can I serve with stuffed zucchini boats?
Stuffed zucchini boats pair well with a fresh salad, crusty bread, or a side of pasta for a complete meal.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Conclusion
Enjoying Stuffed Zucchini Boats is not only a delightful experience but also a nutritious one. This dish beautifully combines fresh ingredients and flavors, making it a perfect meal for any occasion. Easy to prepare and customizable, it can accommodate various dietary preferences, ensuring that everyone can enjoy a deliciously satisfying meal.
More recipes suggestions and combination
Quinoa-Stuffed Peppers
Roasted bell peppers filled with a savory mix of quinoa, black beans, corn, and spices make for a colorful and nutritious alternative.
Eggplant Parmesan Boats
Hollow out eggplants and fill them with layers of marinara sauce, mozzarella, and Parmesan cheese for a hearty twist on a classic Italian dish.
Cauliflower Rice Stuffed Tomatoes
Large tomatoes filled with cauliflower rice, herbs, and cheese, baked until juicy and bursting with flavor.
Stuffed Portobello Mushrooms
Portobello mushroom caps filled with a blend of breadcrumbs, spinach, and goat cheese, then baked until golden brown for a rich and savory treat.
Chickpea Salad-Stuffed Avocados
Creamy avocados filled with a tangy chickpea salad featuring cucumbers, red onion, and a hint of lemon for a refreshing, protein-packed option.
