Description

Ever wonder how to turn humble zucchini into a vibrant, crowd-pleasing dish? What if you could whip up Stuffed Zucchini Boats that earn a 4.93 rating from 63 happy eaters, yet take just 40 minutes to make? This recipe’s your ticket to a vegetarian summer meal that’s perfect as a light main course or a flavorful side dish. Packed with a zesty mix of tomatoes, Parmesan, and fresh thyme, these boats are as healthy as they are delicious

Ingredients

Scale

Let’s dive into the ingredients that make these Stuffed Zucchini Boats so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.

2 large zucchini (or 3 medium), halved lengthwise: The edible “boats” that hold the filling. Sub: Yellow squash or large eggplants (adjust cooking time).
1 large egg, beaten: Binds the filling for a cohesive texture. Sub: Flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) for vegan.
1 cup torn crusty bread, crumbled: Adds hearty texture. Sub: Panko, gluten-free breadcrumbs, or crushed crackers.
⅔ cup grated Parmesan cheese: Sharp, nutty richness. Sub: Pecorino Romano or nutritional yeast for vegan.
½ garlic clove, minced: Subtle savory depth. Sub: ⅛ teaspoon garlic powder.
½ cup quartered cherry tomatoes: Juicy, sweet pops of flavor. Sub: Diced regular tomatoes or roasted red peppers.
2 teaspoons lemon zest: Bright, citrusy lift. Sub: Lime zest or skip if no fresh lemons.
2 tablespoons fresh thyme leaves: Fresh, earthy aroma. Sub: 1 teaspoon dried thyme or fresh rosemary.
¼ cup pine nuts: Nutty crunch. Sub: Toasted walnuts, almonds, or sunflower seeds for nut-free.
¼ teaspoon sea salt, plus more for sprinkling: Enhances flavors. Adjust to taste.
Extra-virgin olive oil, for drizzling: Adds richness and helps roast. Sub: Avocado oil or melted butter (non-vegan).
Freshly ground black pepper: Adds balance.
Pesto, for serving: Adds a vibrant, herby finish. Sub: Store-bought or homemade basil pesto, or skip for a lighter dish.

Quick Homemade Pesto (Optional, if Making)

1 cup fresh basil leaves: Bright base. Sub: Half spinach or arugula.
2 tablespoons pine nuts: Nutty richness. Sub: Walnuts or almonds.
2 tablespoons Parmesan: Cheesy depth. Sub: Nutritional yeast for vegan.
1 garlic clove: Bold kick. Sub: ¼ teaspoon garlic powder.
2 tablespoons olive oil: Smooths it out. Sub: Avocado oil.
Pinch of salt: To taste.

Blend until smooth. Makes ~¼ cup, enough for drizzling. Use store-bought to save time.

With about 12 ingredients, this dish is simple yet flavorful. Fresh zucchini and herbs make it a summer star.

(Word count: ~400. Let’s cook!)

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Instructions

Step 1: Prep the Zucchini (10 Minutes)

Preheat the oven to 475°F (245°C) and line a baking sheet with parchment paper.
Halve 2 large or 3 medium zucchini lengthwise. Use a small spoon to scoop out the flesh, leaving a little more than ¼-inch thickness around the edges. Place cut-side up on the baking sheet. Tip: Save the scooped flesh for the filling!
Drizzle the zucchini with olive oil, sprinkle with sea salt and black pepper, and set aside.

Step 2: Make the Filling (10 Minutes)

Place the scooped-out zucchini flesh in a mesh strainer and gently press to remove excess water, yielding about 1 cup flesh. Chop any coarse pieces.
In a medium bowl, combine the zucchini flesh with 1 beaten egg, 1 cup crumbled crusty bread, ⅔ cup grated Parmesan, ½ minced garlic clove, ½ cup quartered cherry tomatoes, 2 teaspoons lemon zest, 2 tablespoons fresh thyme leaves, ¼ cup pine nuts, and ¼ teaspoon sea salt. Mix until combined, using your hands if needed. Tip: Ensure the mixture is cohesive but not too wet—press out more zucchini water if necessary.

Step 3: Stuff and Bake (20 Minutes)

Spoon the filling evenly into the hollowed-out zucchini halves, packing it lightly.
Bake for 16-18 minutes until the filling is set and the top is golden brown and crisp. Tip: Check at 15 minutes—ovens vary, and you want a crisp, not burnt, topping.

(Word count: ~750. Time to serve!)