Stuffed Zucchini Boats
Ingredients
The zucchini and filling
-
2
large
zucchini
-
1
large
egg
-
1
cup
crusty bread, torn and crumbled
-
⅔
cup
grated Parmesan cheese
-
½
clove
garlic, minced
-
½
cup
cherry tomatoes, quartered
-
2
teaspoons
lemon zest
-
2
tablespoons
fresh thyme leaves
-
¼
cup
pine nuts
-
¼
teaspoon
sea salt
-
to taste
black pepper
-
as needed
tablespoons
extra-virgin olive oil
For serving
Instructions
- Preheat the oven to 475°F and line a baking sheet with parchment paper.
- Halve the zucchini lengthwise and hollow out the flesh, leaving a ¼-inch thickness around the edges.
- Press out excess moisture from the scooped-out zucchini flesh and chop it into small pieces.
- In a bowl, combine the zucchini flesh with the egg, breadcrumbs, Parmesan cheese, garlic, cherry tomatoes, lemon zest, thyme, pine nuts, and salt. Mix until well combined.
- Drizzle the hollowed zucchini with olive oil and sprinkle with salt and pepper.
- Spoon the filling into the zucchini halves and bake for 16 to 18 minutes until tender and golden brown.
- Serve with pesto.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
300mg
Cholesterol
70mg
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