Prepare these zucchini boats for an easy summertime supper! They have a delicious blend of cheese, herbs, and breadcrumbs, and they’re modern and hearty.
A few years ago, I started preparing these stuffed zucchini boats once more. Since then, it has been a summertime dinner mainstay!
There are several reasons why I truly enjoy this recipe. First of all, using a summertime zucchini stockpile is an unlikely approach. Here, I make sure that none of the squash is wasted. Instead of throwing the scooped zucchini flesh to the side, I mix it into the spicy filling.
Secondly, it exudes a modern summertime aesthetic. Along with the zucchini, these zucchini boats also feature other seasonal vegetables like cherry tomatoes and modern herbs. Zest from a lemon also adds color to the filling.
Thirdly, it’s simple to prepare these filled zucchini boats. In 20 minutes, you may hollow out the squash and puree the filling. After that, just place them in the oven to bake! These are a delicious summer lunch that you can prepare in less than 45 minutes while sitting at your work. I hope these have you as thrilled as I am!
Components for Stuffed Zucchini Boats
Right here’s what you’ll must make this stuffed zucchini recipe:
- Zucchini, after all! I take advantage of it 2 methods, stuffing the shells with a zucchini-loaded filling.Egg binds the filling collectively.
- Finely ground breadcrumbs give the filling a delicious texture; the top will roast while the inside remains juicy.
- Parmesan cheese provides melty texture and umami taste.
- Garlic punches it up.
- Cherry tomatoes dot the filling with candy, juicy bites.
- Pine nuts add crunch.
- Thyme and lemon zest give it a chic, modern finish.
- Further-virgin olive oil helps the zucchini soften within the oven.
- And pepper and salt bring out the flavors of everything!
Discover the whole recipe with measurements beneath.
Learn how to Make Stuffed Zucchini Boats
Stuffed greens could appear fussy, however they’re deceptively easy. As with my stuffed bell peppers and stuffed poblanos, these come collectively in only a few steps. Right here’s all it’s essential to do:
- Lower the zucchini. Halve them lengthwise and hole out the flesh, leaving a 1/4-inch-thick rim round every half.
- Make the filling. Cut up any large pieces of scooped meat and transfer everything to a kitchen sieve. After pressing out any excess moisture, combine the zucchini flesh, egg, breadcrumbs, thyme, lemon zest, cheese, garlic, pine nuts, and salt in a bowl. Stir till the whole lot’s properly mixed.
- Load up the zucchini. The zucchini shells can be put in a baking dish or on a parchment paper-lined baking sheet. Spoon them with the breadcrumb mixture after drizzling them with olive oil.
- Bake! Preheat the oven to 475°F. Bake the stuffed squash for 16 to 18 minutes, or until the zucchini is soft and the filling is ready and evenly browned.
Get pleasure from!
Stuffed Zucchini Recipe Ideas
We’ve made this stuffed zucchini recipe (initially impressed by the stuffed zucchini within the Ottolenghi Easy cookbook) many occasions. Following the following pointers yields the very best outcomes:
- Squeeze out as a lot water as you may from the zucchini flesh earlier than stirring it into the filling. You don’t need it to be watery! Before adding the larger zucchini chunks to the pulpy, seedy insides, chop them into little pieces and quickly run them through a kitchen strainer.
- Don’t scoop an excessive amount of. Make careful to leave a thick layer of zucchini flesh on the edges to support the delicious filling. In case you scoop an excessive amount of, your stuffed zucchini boats will likely be flimsy.
- Make your individual breadcrumbs. Higher bread = higher bread crumbs, so discover a good baguette or loaf of crusty bread for this recipe. Tear it into chunks and pulse them in a meals processor to create coarse crumbs for the filling. Benefit from the remaining bread on the facet!
- High them with pesto. These stuffed zucchini boats are nice on their very own, however a drizzle of pesto actually takes them excessive. Make self-made basil pesto or use store-bought. Tomato sauce or marinara sauce might also work well in this situation.
Serving Recommendations
We like these stuffed zucchini boats as a principal or facet dish. In case you make this recipe with 3 medium zucchini, it serves 6 as a facet. In case you make it with 2 giant zucchini, it serves 4 as a principal course.
Serve the boats with a bowl of gazpacho or a light pasta dish, such as my pesto or cherry tomato pasta. They’d additionally go properly with any of those summer season salads:
Remaining zucchini boats keep well in the refrigerator for up to three days when stored in a hermetic container. Reheat them within the microwave or a 350°F oven.
Extra Favorite Zucchini Recipes
In case you love this stuffed zucchini, attempt one in every of these zucchini recipes subsequent:
Stuffed Zucchini Boats
Serves 4 to six
We like to make these stuffed zucchini boats for a simple summer season dinner! With medium zucchini, the recipe serves 6 as a facet dish. With giant zucchini, it serves 4 as a principal course.
- Adjust the oven temperature to 475°F and place parchment paper on a baking pan.
- Use a small spoon to hole out the flesh of the zucchini, leaving slightly greater than ¼-inch thickness across the edges. Place them reduce facet up on the baking sheet.
- Make the filling. Place the scooped-out zucchini flesh right into a mesh strainer and gently press out any extra water. You should have one cup of flesh remaining. Chop any coarse items and switch to a medium bowl with the egg, bread crumbs, cheese, garlic, tomatoes, lemon zest, thyme, pine nuts, and salt. Combine till mixed, utilizing your arms if needed.
- After hollowing out the zucchini, drizzle it with olive oil and season it with salt and pepper. After the filling is finished and is golden brown and crispy on top, spoon it inside and bake for 16 to 18 minutes.
- Serve with pesto.
Impressed by the stuffed zucchini recipe in Ottolenghi Easy and reprinted with permission from the writer.