Thursday, September 6, 2012

Stuffed Zucchini Boats

 There is no shortage of zucchini at this time of year...and here's a great way to serve it.  Stuff with onion, garlic, herbs, cheese and bread crumbs...add tomato slices and grill to perfection!


  • 2 medium zucchini
  • 1-2  tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup Panko bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-2 tablespoons fresh basil or oregano, chopped
  • 1 cup shredded Italiano cheese (combination of Parmesan and mozzarella)
  • 8 grape or cherry tomatoes, thinly sliced
  1. Trim the ends from the zucchini and halve them lengthwise. 
  2. Shave a small piece from the bottom side of each piece so that they sit flat.
  3. With a spoon, scoop out a channel from the middle of each zucchini.
  4. Lay the four 'boats' on a baking sheet lined with parchment paper..
  5. Saute onion for several minutes in olive oil.  Remove from heat.
  6. Combine onion mixture, garlic, bread crumbs, salt, pepper, fresh herbs and cheese.
  7. Fill zucchini boats. 
  8. Top with tomato slices.
  9. Bake in pre-heated oven at 350°F for 30 minutes...or until the shells are tender.  (Or grill on medium heat in a closed BBQ for about 15 minutes.) 



6 comments:

  1. Do you saute the scooped out zuchinni with the onion or toss it? Looks delicious either way.
    LaDonna

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  2. I tossed the 'scoopings'...though I'm sure they can be sauteed with the onion.

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  3. Great, I want to try it at the weekend. Uschi

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  4. Now I know what to do with my baseball bat size zucchini! Thanks!
    -Adina Lee

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  5. I made these zucchini boats last night and they were delicious. The only thing I did a little different was to take the scooped out zucchini and chop it very small and add it to the onion. My husband loves zucchini and he really enjoyed this. Thanks for the recipe.

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