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Stuffed Zucchini Boats with Tomatoes and Cheese

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
3 servings
Dinner
Stuffed Zucchini Boats with Tomatoes and Cheese
Ingredients
  • nonstick cooking spray
  • 3 zucchini
  • 1/4 cup olive oil
  • 3 cloves garlic, crushed
  • salt and ground black pepper to taste
  • 1 pint grape tomatoes, halved
  • 1 cup dry bread crumbs
  • 1 cup shredded mozzarella cheese
  • 1 drizzle olive oil
  • 1/4 cup shredded Parmesan cheese
Instructions
1
First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Next, lightly coat a baking dish with non-stick cooking spray to prevent food from sticking.
2
Then, carefully cut each zucchini in half lengthwise and trim a small portion off the bottom to ensure they lie flat in the baking dish. Using a spoon, carefully remove the seeds and centers from each zucchini.
3
After that, mix together 1/4 cup of olive oil, minced garlic, salt, and pepper in a small container or bowl. Brush the mixture evenly onto the inner surfaces of the zucchini boats.
4
Then, arrange sliced tomatoes into the grooves and fill in any gaps with bread crumbs to create a visually appealing dish.
5
Next, bake the zucchini boats in the preheated oven until they are tender and easily pierced with a fork, approximately 30 minutes.
6
Remove the zucchini boats from the oven and turn on the broiler to add a golden-brown finish.
7
Place sliced mozzarella cheese around and on top of the tomatoes to create a layered effect. Return the zucchini boats to the oven and broil until the cheese is golden brown and bubbly, about 3-4 minutes.
8
Remove the zucchini boats from the oven and drizzle with olive oil. Sprinkle shredded Parmesan cheese over the top to complete the dish.