Stuffed Zucchini Boats
Tender zucchini halves filled with a savory mixture of tomatoes, onions, garlic, and melted cheese, baked to perfection.
These stuffed zucchini boats make a hearty and healthy vegetarian meal. The zucchini is roasted until tender and filled with a flavorful blend of diced tomatoes, chopped onions, minced garlic, breadcrumbs, and melted mozzarella, finished with a sprinkle of fresh basil.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 2 cloves
- Bread Crumbs - 1 tbsp
- Tomatoes - 200 g
- Zucchini - 4 pcs
- Onion - 1 pc
- Mozzarella - 50 g
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Olive Oil - 30 ml
- Basil - 10 g
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Slice 4 medium zucchinis in half lengthwise and scoop out some of the center to form boats.
Step 3
In a skillet, heat 30 ml olive oil and sauté 1 chopped onion until soft. Add 2 minced garlic cloves and cook for 1 minute.
Step 4
Stir in 200 g diced tomatoes and cook for 3 minutes; season with salt and pepper.
Step 5
Remove from heat and mix in 1 tbsp breadcrumbs and 50 g grated mozzarella cheese.
Step 6
Spoon the mixture into the zucchini boats and arrange them on a baking tray.
Step 7
Bake for 20-25 minutes until the zucchini is tender and the topping is golden.
Step 8
Garnish with 10 g chopped fresh basil before serving.
Cook's Notes
For an extra kick, drizzle a little lemon juice over the boats before serving.
Nutrition Facts (per serving)
Comments
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Povezani postovi
Bread Crumbs: Crisp Coating & Handy Binder
Tomatoes: Lycopene-Rich, Versatile Fruit-Vegetable
Golden Milk: Anti‑Inflammatory Turmeric Latte
Garlic: Pungent Bulb Rich in Allicin, Manganese & Vitamin C
Extra-Virgin Olive Oil: 10 g Heart-Healthy MUFA & 1.9 mg Vitamin E per Tablespoon
Onion: 40-Calorie Allium Packed with Quercetin, Prebiotic Fiber & Sulfur Flavor
Mozzarella: Creamy 6 g Protein + Calcium in Every Ounce
Zucchini: Light, Hydrating, and Packed with Fiber and Vitamin A
Pepper: The King of Spices
Salt: Essential Mineral for Flavor and Health