Baked Parmesan Zucchini Boats Recipe
Tender zucchini halves are hollowed and filled with a cheesy, savory stuffing of breadcrumbs, herbs, and sautéed onions, then baked to golden perfection. These baked zucchini boats are simple, flavorful, and make a perfect light entrée or satisfying side dish for any meal.
Equipment
- Sharp Knife: For cutting the zucchini in half.
- Spoon: Used to scoop out the center of the zucchini.
- Mixing Bowl: For combining the filling ingredients.
- Baking Dish: Holds the zucchini boats while baking.
- Measuring Cups and Spoons: For accurate ingredient amounts.
- Cutting board: For preparing vegetables.
Ingredients
- ¼ cup grated Parmesan cheese divided: Adds a salty, savory flavor that enhances the filling and topping.
- 1½ lbs zucchini halved: Fresh zucchini form the base of the boats and become tender when baked.
- 2 eggs beaten: Eggs bind the breadcrumb mixture together and help it set during baking.
- 2 tablespoons butter diced: Butter melts into the filling and adds richness.
- 2 oz shredded Cheddar cheese: Provides a creamy slightly sharp flavor that balances the Parmesan.
- 1½ cups dry bread crumbs: Creates the main structure of the filling and adds texture.
- 2 tablespoons chopped fresh parsley: Brings freshness and color to the dish.
- ¼ cup minced onion: Adds a mild savory flavor and a bit of texture.
- 1¼ teaspoons salt: Enhances the overall flavor of the dish.
Instructions
- Prepare the oven: Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare the zucchini: Cut the zucchini in half lengthwise. Use a spoon to scoop out the centers, creating shallow boats.
- Prepare the filling: In a mixing bowl combine breadcrumbs, beaten eggs, minced onion, parsley, half of the Parmesan cheese, Cheddar cheese, salt, and diced butter.
- Mix well: Stir until the mixture is evenly combined.
- Fill the zucchini boats: Spoon the breadcrumb mixture evenly into each zucchini half.
- Add topping: Sprinkle the remaining Parmesan cheese over the filled zucchini.
- Bake the zucchini boats: Place them in the baking dish and bake for about 25–30 minutes, until the filling is set and the zucchini is tender.
- Cool slightly before serving: Allow the boats to rest for a few minutes before serving.
Notes
- Boiling the zucchini before baking ensures they stay moist and tender.
- You can lightly sauté the onions before mixing them in for added sweetness.
- Use a melon baller or teaspoon to scoop the zucchini flesh easily.