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“There are many recipes on zaar but I am posting this so that for one: it will be out there and two: hopefully someone or many will try this and report back with great reviews. This is my Thanksgiving side that is a staple. Yes, it's work, you read carefully and prepare but it is so worth it.”
READY IN:
1hr 45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim and discard zucchini ends.
  2. Working the 3 widest, cut across width into 2-inch lengths.
  3. Using a melon baller or small spoon, scoop out inner meat and seeds of each 2-inch piece, leaving a thin base at bottom so the boats stands for stuffing.
  4. Place scooped-out centers into a food processor.
  5. Roughly chop remaining zucchini. Add to food processor and puree until well chopped.
  6. Bring a medium pot of salted water to a boil. Blanch zucchini boats just until they begin to soften, about 2 minutes.
  7. Immediately refresh in a bowl of iced water. Drain and arrange. flatside down, in a large jely roll pan or roasting pan.
  8. Preheat oven to 375 degrees.
  9. Stuffing for zucchini:
  10. Melt butter in a medium saucepan over medium-high heat.
  11. Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes.
  12. Stir in nuts, cook for 1 minute, then add cream, salt, and pepper.
  13. Bring to a boil. Cook until cream thickens, about 3 minutes.
  14. Add 1/2 cup Parmesan cheese and all bread crumbs. Remove from heat and stir until smooth.
  15. Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture.
  16. Pour boiling water into pan containing filled zucchini boats until it rises about 1/4-inch, to form a water bath.
  17. Bake 15 minutes.
  18. Heat broiler. Sprinkle remaining Parmesan cheese over tops and place under broiler until slightly golden, about 1 minute.
  19. Serve immediately.

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