Roasted Zucchini Boats

Elevate your veggie game with these vibrant and flavorful Roasted Zucchini Boats! Perfect as a side dish or light entrée, this recipe turns simple zucchini into a culinary masterpiece. Hollowed-out zucchini halves are filled with a savory mixture of golden breadcrumbs, garlic, Parmesan cheese, and fresh parsley, then topped with juicy cherry tomato halves for a burst of color and taste. Baked until tender and crispy, each boat is a delightful combination of textures and Mediterranean-inspired flavors, enhanced with Italian seasoning. Quick to prepare, ready in just 40 minutes, and easily customizable, these zucchini boats are a healthy and crowd-pleasing addition to any meal. Whether you’re looking for a vegetarian dish or a creative way to enjoy garden-fresh zucchini, this roasted zucchini recipe is a must-try!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 2 tablespoons olive oil
• 2 cloves, minced garlic
• 1 cup breadcrumbs
• 0.5 cup, grated Parmesan cheese
• 8 halved cherry tomatoes
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

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

Step 2

Wash the zucchinis thoroughly and slice them in half lengthwise. Using a spoon, gently scoop out the seeds and some of the flesh to create a hollow 'boat' shape. Reserve the scooped-out zucchini flesh for the filling if desired.

Step 3

Brush the hollowed-out zucchinis lightly with 1 tablespoon of olive oil and sprinkle them with a pinch of salt and pepper. Arrange them cut side up on the prepared baking sheet.

Step 4

In a medium mixing bowl, combine the breadcrumbs, grated Parmesan, minced garlic, chopped parsley, dried Italian seasoning, and the remaining tablespoon of olive oil. Add a small pinch of salt and pepper, then mix well.

Step 5

If using the reserved zucchini flesh, finely chop it and fold it into the breadcrumb mixture.

Step 6

Stuff each zucchini half with an even amount of the breadcrumb mixture, pressing it gently into the hollowed-out center.

Step 7

Top each stuffed zucchini with a few cherry tomato halves, pressing them lightly into the filling.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the breadcrumb mixture is golden brown.

Step 9

Remove from the oven and let cool slightly before serving. Optionally, garnish with additional parsley and freshly grated Parmesan.

Step 10

Serve warm as a side dish or a light entrée. Enjoy your Roasted Zucchini Boats!

Nutrition Facts

Serving size	1053.1 grams (1053.1g)

Amount per serving	% Daily Value*
Calories	1164

Total Fat 50.50g	65%
Saturated Fat 15.00g	75%
Polyunsaturated Fat 3.30g
Cholesterol 45mg	15%
Sodium 10660mg	463%
Total Carbohydrate 148.70g	54%
Dietary Fiber 11.70g	42%
Total Sugars 63.80g
Protein 40.30g	81%

Vitamin D 0IU	0%
Calcium 656mg	50%
Iron 9mg	48%
Potassium 1964mg	42%

*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: 37.5%

Protein: 13.3%

Carbs: 49.1%