Stuffed Zucchini Boats are a delightful way to enjoy fresh vegetables while satisfying your cravings. These boats not only promise a burst of flavor from the vegetable filling but also serve as a versatile dish that can be enjoyed as a main course or a side. This easy recipe is packed with nutrients and is perfect for a family dinner or meal prep. Let’s dive into the ingredients and steps to create these delicious stuffed zucchini boats!
Ingredients
- 4 medium zucchinis, halved lengthwise and hollowed out
- 1/2 onion, finely chopped
- 1 carrot, grated
- 1 bell pepper, finely chopped
- 1/2 cup (60 g) mushrooms, chopped
- 2 cloves garlic, minced
- 1/2 cup (50 g) grated cheese (cheddar, mozzarella, or your choice)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
- Optional: 2 tablespoons breadcrumbs for topping
Directions
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Prepare the Zucchini Boats:
Wash and trim the zucchinis. Slice them lengthwise and scoop out the pulp using a spoon, leaving a 1 cm thick shell. Lightly sprinkle the insides with salt and let them sit for 10 minutes to draw out excess moisture. -
Sauté the Vegetables:
In a medium skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent. Add grated carrot, bell pepper, and mushrooms. Stir well and cook for about 5 to 6 minutes until the vegetables soften and release their aroma. -
Season the Filling:
Add salt, pepper, paprika, and oregano. Stir in half of the grated cheese and mix until the filling becomes creamy and flavorful. Remove from heat and let it cool slightly. -
Fill the Zucchini:
Pat the zucchini halves dry with paper towels. Spoon the vegetable mixture evenly into each zucchini boat, pressing lightly to pack the filling. Sprinkle the remaining cheese over the top. -
Optional Crunchy Topping:
If you like a golden crust, mix breadcrumbs with a few drops of olive oil and sprinkle over the cheese layer. -
Bake:
Preheat your oven to 180 degrees C (350 degrees F). Arrange the stuffed zucchini on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes, or until the zucchini is tender and the top is golden and bubbly. -
Serve:
Sprinkle freshly chopped parsley on top before serving. Enjoy warm, either as a main course or a side dish with rice, mashed potatoes, or salad.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Nutrition Info: Approximately 200 calories per serving, rich in vitamins and dietary fiber.
How to Serve
Stuffed Zucchini Boats can be served warm and are incredibly versatile. They work beautifully as a vegetarian main dish or as a colorful side dish accompanying grilled meats or fish. Pair them with a light side salad or a serving of rice to complete your meal. The best part? These boats can easily be reheated, making them an excellent option for meal prep or leftovers.
FAQs
Can I use other vegetables in the filling?
Absolutely! Feel free to customize the filling with any vegetables you have on hand, such as spinach, corn, or even quinoa for added protein.
Can I prepare the zucchini boats in advance?
Yes! You can prepare the zucchini boats ahead of time, fill them, and store them in the refrigerator. Just pop them in the oven when you’re ready to cook.
What can I substitute for cheese?
If you’re looking for a dairy-free option, consider using nutritional yeast for a cheesy flavor, or vegan cheese alternatives that melt well.