Cheesy Zucchini Boats

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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