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
- Large pot
- Colander
- Sharp knife
- Spoon (for scooping)
- Mixing bowl
- Measuring cups and spoons
- Baking dish
- Oven
Ingredients
- ¼ cup grated Parmesan cheese, divided
- 1½ lbs zucchini, halved
- 2 eggs, beaten
- 2 tbsp butter, diced
- 2 oz shredded Cheddar cheese
- 1½ cups dry bread crumbs
- 2 tbsp chopped fresh parsley
- ¼ cup minced onion
- 1¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). In a large pot, bring salted water to a boil.
- Add the zucchini and cook for about 15 minutes until they’re tender, then drain them.
- Once cool enough to handle, slice them lengthwise and scoop out the soft flesh to create boat shapes.
- In a bowl, combine the scooped zucchini flesh with bread crumbs, Cheddar cheese, chopped onion, parsley, salt, eggs, and most of the Parmesan.
- Mix well and spoon the mixture evenly into the zucchini shells.
- Dot the tops with butter and sprinkle the remaining Parmesan cheese over them.
- Place the stuffed zucchini in a baking dish and bake for 30 minutes, or until the tops are golden and the filling is heated through.
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.