Roasted Summer Squash Boats

Transform your summer squash into a show-stopping dish with these Roasted Summer Squash Boats! Perfectly roasted zucchini or yellow squash halves are hollowed out and filled with a savory medley of sautéed onions, garlic, cherry tomatoes, and breadcrumbs, all bound together with gooey mozzarella and a touch of parmesan for an irresistible golden crust. Topped with fresh parsley and seasoned with oregano, salt, and pepper, these squash boats deliver all the flavors of comfort food in a light and healthy package. Ready in under 45 minutes, this easy, vegetarian-friendly recipe is perfect for weeknight dinners, summer gatherings, or as a vibrant side dish.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium summer squash (yellow or zucchini)
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup breadcrumbs
• 1 cup shredded mozzarella cheese
• 0.25 cup parmesan cheese, grated
• 1 teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Slice each summer squash in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh to create a hollow boat shape. Reserve the scooped-out flesh for the filling.

Step 3

Brush the hollowed-out squash boats lightly with 1 tablespoon of olive oil and place them cut-side up on the baking sheet.

Step 4

In a skillet over medium heat, heat the remaining tablespoon of olive oil. Add the diced onion and sauté for 2-3 minutes until softened.

Step 5

Stir in the minced garlic and cook for 30 seconds until fragrant. Add the reserved squash flesh and cook for another 2-3 minutes, breaking it up into smaller pieces as it cooks.

Step 6

Add the halved cherry tomatoes to the skillet and cook for 2 minutes. Stir in the breadcrumbs, oregano, salt, and black pepper. Remove from heat and mix well.

Step 7

Let the mixture cool slightly, then fold in the shredded mozzarella cheese and 1 tablespoon of chopped parsley.

Step 8

Spoon the filling into the hollowed-out squash boats, dividing it evenly among them. Press the filling down lightly to help it stay in place.

Step 9

Sprinkle the grated parmesan cheese evenly over the top of the filled boats.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the squash is tender and the tops are golden brown.

Step 11

Garnish with the remaining 1 tablespoon of fresh parsley before serving. Serve warm.

Nutrition Facts

Serving size	1287.4 grams (1287.4g)

Amount per serving	% Daily Value*
Calories	1310

Total Fat 66.30g	85%
Saturated Fat 24.00g	120%
Polyunsaturated Fat 2.70g
Cholesterol 100mg	33%
Sodium 4019mg	175%
Total Carbohydrate 130.40g	47%
Dietary Fiber 16.00g	57%
Total Sugars 32.60g
Protein 63.80g	128%

Vitamin D 0IU	0%
Calcium 1269mg	98%
Iron 9mg	51%
Potassium 2615mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.4%

Protein: 18.6%

Carbs: 38.0%