Description
Cheesy Stuffed Zucchini Boats
Ingredients
4 medium zucchinis, halved lengthwise and scooped out
1 cup cooked rice or quinoa
1/2 cup breadcrumbs
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 small onion, diced
2 cloves garlic, minced
1/2 tsp Italian seasoning
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish
Directions
Prep the zucchinis:
Preheat the oven to 375°F (190°C). Place the zucchini halves on a baking tray, drizzle with olive oil, and sprinkle with salt and pepper.
Make the filling:
Heat olive oil in a pan. Sauté onion and garlic until fragrant. Add rice or quinoa, Italian seasoning, and the scooped-out zucchini flesh (finely chopped). Cook for 5 minutes. Stir in half the mozzarella and Parmesan cheese.
Stuff the zucchinis:
Spoon the filling into the zucchini halves. Top with breadcrumbs and the remaining cheese.
Bake:
Bake in the oven for 20-25 minutes until the zucchini is tender and the cheese is golden and bubbly.
Serve:
Garnish with fresh parsley and enjoy warm!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 220 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect zucchini boats every time. First, preheat your oven to 375°F (190°C). Carefully halve the zucchinis lengthwise. Use a spoon to scoop out the inner flesh, leaving a sturdy 1/4-inch shell. Chop the scooped flesh finely and set aside. Place the hollowed boats on a baking sheet, drizzle with olive oil, and season with salt and pepper. For the filling, heat oil in a skillet over medium heat. Sauté the diced onion until translucent, then add the minced garlic and cook for another minute. Stir in the chopped zucchini flesh, cooked rice or quinoa, and Italian seasoning. Cook for 5-7 minutes until everything is heated through and any excess moisture has evaporated. Remove from heat and fold in half of the mozzarella and Parmesan cheeses. Evenly divide the filling among the zucchini boats. Sprinkle the tops with breadcrumbs and the remaining cheese. Bake for 20-25 minutes, or until the zucchini is fork-tender and the cheese topping is golden brown.
Serving Suggestions
These cheesy stuffed zucchini boats are a versatile dish. For a light summer meal, serve them alongside a crisp green salad with a lemony vinaigrette. To make it a heartier dinner, pair them with grilled chicken, fish, or a simple pasta with marinara sauce. They also make an excellent appetizer or side dish for a barbecue or potluck. A dollop of marinara or pesto for dipping adds a flavorful touch.
How-to Summary
In summary: Halve and scoop zucchinis. Sauté onion, garlic, and zucchini flesh with rice and seasoning. Mix in half the cheese. Stuff the boats, top with breadcrumbs and remaining cheese. Bake at 375°F for 20-25 minutes until golden and tender.
Frequently Asked Questions
Can I make these zucchini boats ahead of time?
Yes, you can assemble the boats up to a day in advance. Cover tightly and refrigerate. Add 5-10 minutes to the baking time when cooking from cold.
What can I use instead of breadcrumbs for a gluten-free option?
Use gluten-free breadcrumbs, crushed gluten-free crackers, or even almond flour for a crunchy, gluten-free topping.
How do I prevent the zucchini from becoming soggy?
Salting the scooped-out boats and letting them drain for 10 minutes before baking can draw out excess moisture. Also, ensure you cook the filling mixture long enough to evaporate liquid from the zucchini flesh.
Can I freeze stuffed zucchini boats?
Freezing after baking is not recommended as the zucchini will become very watery upon thawing. It’s best enjoyed fresh.
What other fillings can I use?
Get creative! Try ground turkey or beef, different cheeses like feta or cheddar, or other grains like couscous or cauliflower rice.
Common Mistakes to Avoid
- Over-scooping the zucchini: Leaving the shell too thin will cause it to collapse during baking.
- Using wet filling: Not cooking off the moisture from the zucchini flesh and onions will lead to a soggy final dish.
- Underseasoning: Zucchini needs generous seasoning. Taste your filling before stuffing the boats.
- Overcrowding the pan: Ensure space between boats on the baking sheet for proper air circulation and even browning.
Conclusion
These Cheesy Stuffed Zucchini Boats are a fantastic way to turn a simple vegetable into a satisfying, flavorful meal. They are customizable, relatively easy to prepare, and packed with cheesy goodness. By following the step-by-step guide and avoiding common pitfalls, you can create a delicious, healthy dish that is sure to become a regular in your dinner rotation. Enjoy this perfect blend of tender zucchini and savory, cheesy filling!