Cheesy Zucchini Boats

"You can prepare and stuff the zucchini a day before. Recipe is from Rachael Ray."
 
Download
photo by Boomette photo by Boomette
photo by Boomette
Ready In:
1hr
Ingredients:
11
Serves:
4
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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
     
  2. I went to add this recipe and was glad to see it was posted. We had this tonight for dinner. I scaled down to 2 servings and next time will add some garlic to cook with onions and zucchini flesh. I also would like to try this with rotel tomatoes with green chilis. Great recipe! Thanks for posting.
     
  3. I can't believe this but my 13 year old son said this was "scrumptious" I will definitely make this again. I used a melon baller to scoop out the meat. Next time I will chop it up instead of having little balls in the stuffing. Thanks for a great recipe
     
Advertisement

RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes