Cheesy Zucchini Boats Recipe

Ingredients

• 3 medium Zucchini (ends trimmed, sliced lengthwise, hollowed, flesh reserved for filling)
• 1 cup Mixed Vegetables (diced (e.g., bell pepper, onion, carrot); any veggies you like)
• 2 tablespoons Olive Oil (for sautéing)
• 2 cloves Garlic (minced)
• 1 teaspoon Salt (to taste)
• 1/2 teaspoon Black Pepper (freshly ground, to taste)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/3 cup Panko Breadcrumbs (adds light crunch; can use gluten‑free breadcrumbs)
• 1/2 cup Shredded Mozzarella Cheese (for topping before baking)
• 2 tablespoons Fresh Cilantro (chopped, garnish after baking)
• 1 tablespoon Homemade Hot Sauce (optional, drizzle after baking)
• 1 tablespoon Balsamic Glaze (drizzle on top before serving)

Instructions

1. Hollow the Zucchini

   Trim the ends of each zucchini, slice a thin sliver down one long side, and use a spoon to scoop out the flesh, leaving a boat shape.

   Time: PT5M

2. Dice the Zucchini Flesh and Other Veggies

   Finely chop the scooped zucchini flesh together with the mixed vegetables (bell pepper, onion, carrot, etc.) into uniform ½‑inch pieces.

   Time: PT5M

3. Sauté the Vegetables

   Heat olive oil in a skillet over medium heat. Add the diced vegetables and minced garlic, season with salt and pepper, and sauté until all moisture evaporates and the veggies are lightly browned, about 10 minutes.

   Time: PT10M

   Temperature: medium heat on stove

4. Combine Filling Ingredients

   Transfer the sautéed vegetables to a mixing bowl. Add the grated Parmesan and panko breadcrumbs, mixing until evenly coated.

   Time: PT3M

5. Stuff the Zucchini Boats

   Spoon the vegetable mixture into each zucchini boat, mounding it slightly above the rim.

   Time: PT5M

6. Bake

   Place the stuffed zucchini boats on a parchment‑lined baking sheet and bake in a pre‑heated 350°F oven for about 30 minutes, or until the tops are golden and the zucchini is tender.

   Time: PT30M

   Temperature: 350°F

7. Add Final Garnishes

   Remove the boats from the oven, sprinkle shredded mozzarella on top, and let it melt for a minute. Then drizzle with hot sauce and balsamic glaze, and scatter chopped cilantro.

   Time: PT2M

8. Serve or Store

   Serve immediately, or let cool and store in airtight containers for up to 3 days in the refrigerator.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

10g

Fat

15g

Fiber

3g