Stuffed Parmesan Zucchini Boats
These Stuffed Parmesan Zucchini Boats highlight those classic Italian flavors you love. Parboiling the zucchini makes this tasty meal ready in just under 30 minutes. Serve two for a main course or one as an appetizer or side.
Servings: 2
Ingredients
- 2 large zucchinis, ends trimmed, cut in half lengthwise
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 tomato, diced
- 1 large handful of baby spinach
- ½ tsp garlic powder
- pinch of red pepper flakes (optional)
- salt and freshly ground pepper to taste
- 1/2 cup of your favorite pasta sauce (mine is Rao's)
- 1/3 cup ricotta cheese
- ¼ cup Italian style breadcrumbs
- ¼ cup shredded or grated Parmesan or Romano cheese
- ½ cup mozzarella cheese
Instructions
- Preheat oven to 350 F. Line a baking sheet with tin foil and coat with cooking spray. Bring salted water to boil in a pot wide enough to fit the zucchini lengthwise (they can sit on top of each other if necessary). Using a spoon, scoop out the flesh of the zucchini. Coarsely chop the flesh and set aside. Using tongs drop the zucchini into the boiling water and cook for 3 minutes, just to fork tender, being careful to not over boil. Transfer zucchini to prepared baking sheet.
- Meanwhile warm oil in a large skillet over medium heat. Sauté the onion until translucent (about 5 minutes). Add garlic, tomato, spinach and zucchini flesh. Season with salt, pepper, garlic powder and optional red pepper flakes and cook until soft (about 5 minutes). Stir in Parmesan, ricotta, breadcrumbs and sauce and cook until heated through. Taste and adjust seasoning. Spoon mixture into the zucchini shells. Top with mozzarella cheese.
- Bake at 350 F for 12-14 minutes (until the zucchini is easily cut with a knife). Finish by browning cheese under high broiler for 2-3 minutes. Serve immediately.
Notes
Parboiling the zucchini cuts down on the baking time and ensures a soft shell. While the water comes to a boil, prepare and sauté the veggies. If you want to skip parboiling, bake the boats longer (about 30 minutes), until fork tender.