Italian Grandma Makes Stuffed Zucchini Boats 🍅😍 Fast and Easy Dinner!

Ingredients

• 9 pieces Small Zucchini (about 2 inches diameter, sliced lengthwise and seeded)
• 5 pieces Cherry Tomatoes (halved and minced)
• 1 clove Garlic (germ removed, pressed)
• 2 tablespoons Flat Leaf Italian Parsley (fresh, chopped)
• 2 tablespoons Unseasoned Breadcrumbs (adds texture to filling)
• 1 tablespoon Extra Virgin Olive Oil (drizzled over filling and boats)
• 1 pinch Fine Salt (seasoning, use sparingly)
• 1 pinch Freshly Ground Black Pepper (seasoning)
• 1/4 cup Parmigiano Reggiano (freshly grated, authentic Italian cheese)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat fully.

   Time: PT10M

   Temperature: 425°F

2. Prepare Zucchini Boats

   Slice each zucchini lengthwise, scoop out the centers with a spoon, and set the flesh aside. Lightly salt the hollowed boats and let sit for 5 minutes to draw out excess moisture, then pat dry.

   Time: PT10M

3. Chop Filling Ingredients

   Finely chop the scooped zucchini flesh, halve and mince the cherry tomatoes, press the garlic, and roughly chop the parsley.

   Time: PT5M

4. Make the Filling

   In a mixing bowl combine the chopped zucchini flesh, minced tomatoes, pressed garlic, parsley, breadcrumbs, a pinch of fine salt, a pinch of black pepper, and drizzle with the olive oil. Mix until just combined.

   Time: PT5M

5. Stuff and Top the Boats

   Spoon the filling into each zucchini boat, pressing gently to fill. Sprinkle each boat generously with grated Parmigiano Reggiano and drizzle a little more olive oil on top.

   Time: PT5M

6. Bake

   Place the tray on the middle rack and bake for about 20 minutes, or until the cheese is golden and a toothpick inserted into the zucchini slides in easily.

   Time: PT20M

   Temperature: 425°F

7. Rest and Serve

   Remove the tray from the oven, let the boats rest for 5 minutes, then serve hot.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

6 g

Carbohydrates

10 g

Fat

7 g

Fiber

2 g