Baked Parmesan Zucchini Boats

Zucchini, a summer squash belonging to the Cucurbitaceae family, is a nutritional powerhouse. Low in calories and packed with vitamins and minerals, zucchini is an excellent addition to a balanced diet. A single medium-sized zucchini contains approximately 33 calories, making it an ideal choice for those seeking to maintain or lose weight while still enjoying flavorful meals. Rich in vitamin C, potassium, and antioxidants, zucchini supports immune health, aids in digestion, and helps regulate blood pressure.

Discover the deliciousness of Baked Parmesan Zucchini Boats, an easy and versatile dish that transforms zucchini into a scrumptious meal. Whether you’re a meat lover or vegetarian, these boats are packed with flavor from fresh zucchini, juicy cherry tomatoes, crispy breadcrumbs, and rich Parmesan cheese. This nutritious recipe is perfect for a quick weeknight dinner or a delightful side dish. Elevate your cooking with this tasty, healthy option that everyone will love!

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Ingredients

4 medium zucchinis

1 cup cherry tomatoes, halved

1/2 cup breadcrumbs (preferably panko for extra crunch)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (or mixed herbs)

2 tablespoons olive oil

Salt and black pepper to taste

Fresh basil leaves for garnish (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

Prepare the Zucchini: Wash the zucchinis and slice them in half lengthwise. Using a spoon, carefully scoop out the seeds and some flesh, creating boats. Leave about 1/4 inch of flesh to keep them sturdy.

Season the Zucchini: Brush the hollowed-out zucchini halves with olive oil and season them with salt and black pepper. Place them cut-side up on a lined baking sheet.

Make the Filling: In a medium mixing bowl, combine the halved cherry tomatoes, breadcrumbs, Parmesan cheese, garlic powder, dried Italian herbs, and a pinch of salt and pepper. Mix well to ensure all ingredients are evenly combined.

Stuff the Zucchini Boats: Spoon the filling mixture generously into each zucchini boat, packing it in slightly. Make sure to distribute the filling evenly among all the boats.

Bake: Place the stuffed zucchini boats in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the tops are golden brown.

Garnish and Serve: Once done, remove from the oven and let them cool for a couple of minutes. Garnish with fresh basil leaves if desired. Serve warm and enjoy the delightful flavors!

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4