Stuffed Zucchini Boats with Cheese and Vegetables
Introduction
Stuffed zucchini boats offer a delightful and nutritious way to enjoy the bounty of summer vegetables. Tender zucchini halves are filled with a savory mixture of sautéed vegetables, herbs, and melted cheese, then baked to golden perfection. This versatile recipe can be easily customized with your favorite vegetables and cheeses, making it a crowd-pleasing dish that’s perfect for a light lunch, a side dish, or even a vegetarian main course.
Why You’ll Love This Recipe
- Wholesome and Flavorful: The combination of fresh vegetables, herbs, and cheese creates a delicious and satisfying meal.
- Easy to prepare: With minimal prep work and simple steps, these zucchini boats are a breeze to make.
- Customizable: You can easily swap out the vegetables and cheese to suit your preferences or dietary needs.
- Visually Appealing: These stuffed zucchini boats are not only delicious but also look beautiful on a plate.
Ingredients You’ll Need
- 4 medium zucchini
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 cup chopped mushrooms
- 1/2 cup chopped bell pepper (any color)
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
How to Make Stuffed Zucchini Boats
Step-by-Step Instructions
- Prep the Zucchini: Preheat your oven to 375°F (190°C). Wash the zucchini and cut them in half lengthwise. Using a spoon, scoop out the flesh from the center of each zucchini half, creating a boat shape. Reserve the scooped-out flesh for later.
- Cook the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, chopped mushrooms, and bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes more.
- Make the Filling: In a medium bowl, combine the cooked vegetables, reserved zucchini flesh (chopped), parsley, oregano, salt, and pepper. Mix in the ricotta cheese.
- Fill the Boats: Fill each zucchini boat with the vegetable and cheese mixture. Top with the shredded mozzarella and grated Parmesan cheese.
- Bake: Place the filled zucchini boats in a baking dish and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Serve: Let the zucchini boats cool slightly before serving.
Helpful Tips:
- Choose the right zucchini: Look for zucchini that are firm and have smooth skin.
- Don’t overcook the zucchini: The zucchini should be tender but still hold its shape.
- Experiment with fillings: You can add other ingredients to the filling, such as cooked quinoa, rice, or ground meat.
- Make it vegan: Use vegan cheese alternatives and omit the ricotta cheese.
Details
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
- Yield: 4 servings
- Category: Main course or side dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian (can be easily adapted to be vegan)
Notes:
- Serving suggestions: Serve these zucchini boats with a side salad or crusty bread.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Frequently Asked Questions:
- Can I freeze stuffed zucchini boats? It’s not recommended to freeze the assembled zucchini boats, as the texture of the zucchini may become watery upon thawing. However, you can freeze the filling separately and use it later.
- Can I use different cheeses? Yes, you can use any type of cheese that melts well, such as provolone, Monterey Jack, or a blend of your favorites.
Conclusion:
Stuffed zucchini boats are a delicious and healthy way to enjoy the flavors of summer. With their versatility and easy preparation, they are a great option for a quick and satisfying meal. Try this recipe today and savor the goodness of these cheesy vegetable-filled boats!
