Stuffed Zucchini (aka Zucchini Boats)
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Are you looking for a great zucchini recipe that's as filling as it is great tasting? Here it is, with a gluten free version, too. And it can have as many variations as your imagination will allow!
Servings:
Ingredients
- 2 zucchini (large)
- 1 egg
- 1 cup bread crumbs (gluten free crumbs work well too)
- ⅔ cup grated parmesan cheese
- 1 cup cherry tomatoes (cut into quarters)
- 3 tablespoons fresh basil leaves (or 1 tablespoon dried basil leaves)
- ½ teaspoon Aleppo pepper
- ¼ cup pine nuts (or any other nuts, chopped)
- ½ teaspoon salt
- 1 tablespoon olive oil (for drizzling)
Instructions
- Preheat the oven to 475°F. Line a sheet pan with parchment paper
- Trim the zucchini ends, and cut them in half, lengthwise. Carefully, use a teaspoon or other small spoon to remove the pulp from the zucchini. Leave a small amount of pulp, approximately ¼-inch thickness, around the edges. Place them cut side up on the sheet pan and set aside
- Chop the pulp into as much of a “mush” as possible, and place it into a strainer. Squeeze out any excess water, and set this aside
- In a medium-sized bowl, beat the egg, add the breadcrumbls, and combine. Add the Parmesan cheese, tomatoes, basil, Aleppo pepper, pine nuts, and salt. Squeeze the pulp again, and add this to the breadcrumb bowl. With your hands, thoroughly combine the ingredients
- Drizzle olive oil into the zucchini halves, and fill them with the mixture. It will be mounded high, above the surface of the zucchini. Drizzle more olive oil over the zucchini tops
- Bake for 14-18 minutes, or until the filling is set and is golden brown and crispy on top
Notes
Serve with a drizzle of pesto, tomato sauce, or a balsamic glaze
Nutrition Facts
Stuffed Zucchini (aka Zucchini Boats)
Serving Size
4 g
Amount per Serving
Calories
0
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.