loveandlemons4.9
Stuffed Zucchini Boats
We love to make these stuffed zucchini boats for an easy summer dinner! With medium zucchini, the recipe serves 6 as a side dish. With large zucchini, it serves 4 as a main course.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●strainer
📝 Preparation Steps
1
Preheat the oven to 475°F and line a baking sheet with parchment paper.
2
Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges. Place them cut side up on the baking sheet.
large zucchini, or 3 medium, halved lengthwise2
3
Make the filling. Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. You should be left with 1 cup flesh. Chop any coarse pieces and transfer to a medium bowl with the egg, bread crumbs, cheese, garlic, tomatoes, lemon zest, thyme, pine nuts, and salt. Mix until combined, using your hands if necessary.
large zucchini, or 3 medium, halved lengthwise2large egg, beaten1lemon zest2 teaspoons
4
Drizzle the hollowed-out zucchini with olive oil and sprinkle with salt and pepper. Spoon in the filling and bake for 16 to ⏱️ 18 minutes, or until the filling is set and is golden brown and crisp on top.
large zucchini, or 3 medium, halved lengthwise2
5
Serve with pesto.
Pesto, for serving
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