Stuffed Zucchini Boats

Recipe by mariposa13
READY IN: 45mins




  • Preheat the oven to 350 Degrees F.
  • Wash and dry the zucchini, and cut them in half.
  • Cut off the stem end.
  • Using a sharp, small spoon, scoop out the center of each half leaving at least 1/2 inch shell all around.
  • Complete all of the zucchini halves in this fashion, setting aside the center.
  • Take half of the center pulp and chop it finely.
  • Use the other half for another purpose.
  • Heat the olive oil in a frying pan, and cook the zucchini pulp, pancetta, onion, and garlic until the pancetta begins to brown and the vegetables are soft.
  • Add the bread cubes and cook another few minutes until they begin to brown.
  • Remove and let cool to room temperature.
  • Add the parmesan, salt, pepper and parsley to the stuffing mixture and stir well to combine.
  • Place the zucchini boats in a shallow casserole dish and divide the stuffing equally between each mounding it slightly on top.
  • Pour in the cup of wine into the dish, cover and bake for 20 minutes.
  • Remove the cover and bake an additional 20 minutes or until the zucchini boat is fork tender and lightly browned on top.