Zucchini Boats

Zucchini is a vegetable that can be versatile, without ever realizing it! When I cook zucchini, I make it the same: oilve oil, crushed red pepper, and garlic. I am always looking for different ways to cook vegetables, and knew these Zucchini Boats would be a great recipe to try. I already had the ingredients in my pantry, so the preparation, and time was minimal. I filled the zucchini with breadcrumbs, garlic, salt, pepper, and cheese. Then they were baked in the oven and once removed, tasted delicious. These are a great alternative to the basic zucchini recipe and are filling. It is a win-win recipe the whole family will enjoy. Serve as a side dish, or appetizers for a party!

Clean and slice the zucchini in half

Season with salt and pepper and arrange on the prepared baking sheet.

Heat the butter and oil in a skillet over medium heat.

Add the garlic and chopped zucchini and continue cooking for 1 minute longer. Season the mixture with salt and pepper and sauté until the zucchini is pale golden in color, 3 to 4 minutes longer.

Divide the sautéed zucchini between the hollowed “boats,” then top with mozzarella cheese.

Bake for 8 to 10 minutes, or until the zucchini boats are tender when pierced with a sharp knife and the cheese is bubbly and browned.

Makes 4 Servings

Ingredients:

  • 4 medium zucchini
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1 clove garlic, very finely chopped
  • 1/3 cup dry breadcrumbs
  • 1 to 1-1/2 cups shredded mozzarella cheese

Directions:

  1. Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
  2. Trim the ends from the zucchini and halve them lengthwise.
  3. Hollow out each half leaving a 3/16-inch thick wall on the sides and bottom (reserve the pulp).
  4. Season with salt and pepper and arrange on the prepared baking sheet.
  5. Roughly chop the pulp from the zucchini and set aside.
  6. Heat the butter in a skillet over medium heat.
  7. Add the garlic and continue cooking for 1 minute longer, then add the chopped zucchini.
  8. Season the mixture with salt and pepper and sauté until the zucchini is pale golden in color, 3 to 4 minutes longer.
  9. Add the breadcrumbs, combine well and cook for 1 additional minute, then remove from the heat.
  10. Divide the sautéed zucchini between the hollowed “boats,” then top with mozzarella cheese.
  11. Bake for 8 to 10 minutes, or until the zucchini boats are tender when pierced with a sharp knife and the cheese is bubbly and browned.

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