Go Back

Zucchini Boats

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8

Ingredients
  

  • 2 large Zucchini squash
  • 1 Tbsp olive oil
  • 1 small chopped onion
  • 2 cloves minced garlic
  • 1 chopped bell pepper
  • 2 cups chopped Roma tomatoes 4-6 Roma's
  • 1 Tbsp Italian seasoning
  • 1 tsp salt
  • Black pepper to taste
  • Crushed red pepper to taste
  • 1.5 cups mozzarella cheese
  • ¼ cup Parmesan
  • ¼ cup chopped parsley
  • ¼ cup bread crumbs

Instructions
 

  • Preheat your oven to 375 degrees F.
  • Trim the ends from your zucchini and slice in half, lengthwise. Use a spoon or melon baller to scrape out the zucchini flesh, chop it and set it aside (leave enough flesh so that the zucchini will hold their shape).
  • Place the scooped out zucchini boats into a 13" x 9" baking dish and add about 1" of water. Cover with foil and bake in preheated oven for 20 minutes. Remove from the oven and set aside to cool.
  • While the zucchini cooks, add olive oil to a 12" skillet and place over MEDIUM heat. Add your onion, bell pepper, and garlic to the skillet. Cook until meat the veggies have softened.
  • Add the chopped zucchini and tomato , herbs & seasonings to the skillet. Stir well to combine. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes to reduce.
  • Use a slotted spoon to fill the partially cooked zucchini boats with the veggies from the skillet. You will likely have a little more than you need.
  • Cover the dish with foil, and bake for 20 minutes.
  • Mix the Parmesan, parsley, and bread crumbs together in a bowl.
  • Remove the casserole dish from oven and set the oven to BROIL. Remove the foil and sprinkle the zucchini boats with mozzarella, and then with the Parmesan/parsley/bread crumbs. Place the casserole dish in the oven, watching closely, and broil for just a couple of minutes until the cheese has melted and the bread crumbs are golden brown on top.