Zucchini Boats

Tender zucchini halves filled with a savory seasoned mixture and baked until golden. An easy vegetable side dish or light main course with fresh flavor and simple ingredients.

These zucchini boats are a simple, flavorful way to turn fresh zucchini into a satisfying dish. The halved zucchini are lightly hollowed, filled with a savory seasoned mixture, and baked until tender and lightly golden. Perfect as a vegetable side dish, light lunch, or meatless dinner, this recipe is easy to adapt with your favorite fillings.

Ingredients

• 4 medium zucchini
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomato
• 1/2 cup breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano

Instructions

1. Preheat the oven to 400 F and line a baking dish or sheet pan with parchment paper.
2. Wash the zucchini and cut each one in half lengthwise. Use a spoon to gently scoop out the center, leaving a sturdy border to form boats.
3. Chop the scooped zucchini flesh and set it aside.
4. Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
5. Add the garlic and chopped zucchini flesh and cook for 2 minutes more.
6. Stir in the diced tomato, breadcrumbs, Parmesan, parsley, salt, pepper, and oregano. Cook just until combined and slightly thickened.
7. Arrange the zucchini halves cut side up in the prepared dish and fill each one with the vegetable mixture, pressing lightly.
8. Bake for 20 to 25 minutes, until the zucchini is tender and the tops are lightly golden.
9. Serve warm as a side dish or light main course.