Cheesy Zucchini Boats

READY IN: 1hr
Recipe by Lainey39

You can prepare and stuff the zucchini a day before. Recipe is from Rachael Ray.

Top Review by Boomette

When I made this, I was not sure I would like it. For me there was too much breadcrumbs. But finally the taste was great. I enjoyed it. But DH didn't like it. I just omitted the walnuts. Thanks Lainey. Made for 123 hit wonders

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch thick shell.
  3. Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh.
  4. Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
  5. Meanwhile, in a large skillet, heat 2 T olive oil over high heat.
  6. Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes.
  7. Add the tomatoes and cook until softened, about 5 minutes.
  8. Push the vegetables to the side of the pan, add the remaining 1 T oil and the bread crumbs, and toast the bread crumbs for 2 minutes.
  9. Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
  10. Flip over the zucchini shells and line the bottoms with the mozzarella.
  11. Pack in the filling.
  12. Sprinkle with parmesan on top.
  13. Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.

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