Baked Stuffed Zucchini

Baked Stuffed Zucchini Boats are fresh zucchini halves filled with sautéed onion, tomato, breadcrumbs, and Parmesan cheese, then baked until tender and golden brown on top.

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Ingredients

Instructions

Preheat the oven to 350. Prepare a small baking dish with oil, butter, or cooking spray.
Wash the zucchini well and cut it in half lengthwise. Microwave for 2-3 minutes. (This softens it slightly and makes it easier to remove the interior.)
2 medium zucchini
Remove from the microwave and cool briefly.
Score ¼” in from the edge with a sharp knife. Using a spoon, scoop out the zucchini flesh with a spoon. Reserve the removed zucchini and zucchini shells for later.
Melt butter and olive oil in a large skillet over medium-high heat. Add the green onions and cook for 2-3 minutes or until slightly softened.
1 tablespoon butter, 1 tablespoon olive oil, 2 green onions
To the skillet with the sauteed onions, add the reserved zucchini, diced tomato, salt, pepper, breadcrumbs, and Parmesan cheese. Stir well to combine. Remove the pan from the heat.
2 Roma tomatoes, salt and black pepper, ½ cup breadcrumbs, ½ cup Parmesan cheese
Fill the reserved zucchini shells with the mixture. Place in the prepared baking pan and sprinkle more parmesan cheese on top. Drizzle with additional olive oil.
Bake at 350 for approximately 20 minutes or until tender.

Notes

Microwaving the zucchini halves softens them quickly without heating the oven for as long.
Use a baking dish just large enough to hold the zucchini halves snugly so they support each other while baking.
For more color on top, finish under the broiler for a minute or two, watching closely so it doesn't burn.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven.
Don't freeze the assembled boats. The zucchini turns soft and mushy from freezing.

Nutrition