May 23, 2014

italian zucchini boats

With freshly grated parmesan cheese, these scrumptious, Italian zucchini boats are full of veggie goodness. They are absolutely delicious with the slightly crisp zucchini and fresh basil. All that gives these a little tang is the crushed red pepper flakes, but you can leave them out if you prefer. No judgment here!

Servings 4-6
Total Time 35 min

  • zucchini
  • 2 garlic cloves, minced
  • large tomato, finely chopped
  • 1/2 cup finely chopped fresh mushrooms
  • 1/2 teaspoons dried basil
  • 1/2 teaspoons dried oregano
  • 1/4 teaspoons crushed red pepper flakes
  • 2 tablespoons olive oil
  • 3/4 cup parmesan cheese, shredded and divided
  • 2 teaspoons fresh basil, chopped 
  • sea salt (or kosher)
  • fresh ground pepper


Preheat oven to 400° degrees F.

Cut zucchini in half lengthwise; scoop out the pulp and seeds using a spoon, reserving pulp from two zucchini.  Place them in a 9x12 lightly greased baking dish.

Combine the zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese in a medium bowl.  Season to taste with salt and pepper.

 Divide mixture among zucchini shells.  Cover with foil and bake for 20 minutes or until zucchini is tender.

Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil.  Enjoy!!

shown here with garlic and caramelized onion smashed potatoes



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