Stuffed Zucchini Boats
Aug 24, 2024 12:17 PM
Make these zucchini boats for an easy summer dinner! They're fresh and filling, stuffed with a delicious mixture of breadcrumbs, herbs, and cheese.
I started making this stuffed zucchini boats recipe a few years back. It’s been a staple in our summer dinner rotation ever since!
I love this recipe for several reasons. First, it’s a fantastic way to make the most of a summer stockpile of zucchini. I don’t let any of the squash go to waste here. Instead of tossing the scooped zucchini flesh, I mix it into the zesty filling.
Second, it’s full of fresh summer flavor. These zucchini boats feature seasonal veggies like cherry tomatoes and fresh herbs in addition to the zucchini. Lemon zest brightens up the filling too.
Third, these stuffed zucchini boats are simple to make. You can hollow out the squash and mix up the filling in 20 minutes. Then, just pop them in the oven to bake! They’re a gorgeous summer meal that you can have on the table in under 45 minutes. I hope you love them as much as I do!
Ingredients:
- 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
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
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