Parmesan Baked Zucchini Boats blend the Italian tradition of using summer squash with the American love for quick, baked side dishes. In Italian-American households, zucchini is often sautéed or baked with cheese, reflecting the adaptation of Mediterranean vegetables to convenient oven cooking.

Mediterranean cuisine frequently features zucchini grilled, stuffed, or baked with olive oil, herbs, and cheese. This recipe mirrors that tradition by scoring the zucchini to hold butter, garlic, and Parmesan, creating a simple yet authentic flavor profile.

In Italy, baked zucchini (zucchine al forno) may include breadcrumbs, ricotta, or fresh herbs. In Greece, zucchini is often layered with feta and oregano. This recipe’s minimalist butter‑garlic‑Parmesan version is a streamlined American take on those regional styles.

Baked zucchini appears as a side at family dinners, summer barbecues, and holiday meals such as Christmas Eve when lighter vegetable dishes balance richer meats. Its quick preparation makes it popular for everyday meals and casual gatherings.

Traditional Italian baked zucchini often uses extra‑virgin olive oil, garlic, fresh herbs, and hard cheeses like Pecorino or Parmesan. This recipe swaps olive oil for butter for a richer mouthfeel but retains garlic and Parmesan, staying true to the core flavors.

They pair beautifully with classic Italian sides such as garlic‑roasted tomatoes, lemon‑herb risotto, or a simple arugula salad dressed with balsamic vinaigrette. A light pasta with marinara also complements the cheesy zucchini boats.

Zucchini’s prolific summer harvest has inspired countless quick‑cook recipes like this one, encouraging home cooks to use fresh produce in low‑effort, healthy dishes. Its mild flavor and high water content make it ideal for roasting, grilling, and baking.

Avoid cutting too deep; shallow scores create pockets without breaking the flesh. Also, score evenly on both sides so the butter and seasonings distribute uniformly.

Butter adds a richer, creamier flavor that complements the Parmesan and helps the garlic adhere better. Olive oil would work, but butter creates a slightly caramelized surface that many find more indulgent.

The zucchini should be fork‑tender when pierced, and the Parmesan should be lightly golden brown with a subtle crisp. If the cheese is pale, bake a few minutes longer.

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