Baked zucchini boats take zucchini in tasty direction. The only better way to make the zucch. is to deep fry it, and that’s cheating.
I like zucchini. It is like the watermelon of vegetables. Full of WATER.
Looking for a way to use up your summer zucchini bounty?
Do you want a low-carb, gluten-free, and satisfying meal that is easy to make and full of flavor?
If so, you will love these baked zucchini boats!
Zucchini boats are hollowed-out zucchinis that are stuffed with a variety of ingredients and baked in the oven until tender and cheesy.
They are a great way to enjoy zucchini without getting bored of the same old recipes.
In this blog post, I will show you how to make baked zucchini boats with a delicious blend of ground beef and Italian sausage, mixed with marinara sauce and topped with cheese. I will also share some tips and tricks to make them perfect, as well as some variations and alternatives to suit your taste buds.
The History of Zucchini Boats
Zucchini boats are not a new invention. In fact, they are part of a long tradition of stuffed vegetable dishes that originated in different regions of the world. Some examples of stuffed vegetable dishes include:
- Russian stuffed cabbage rolls
- Mexican stuffed chili rellenos
- Mediterranean stuffed grape leaves
- Stuffed peppers and stuffed mushrooms
Zucchini boats are a variation of this concept, using zucchini as the vessel for the stuffing.
Zucchini, also known as courgette, is a type of summer squash that originated in the Americas and was introduced to Europe by explorers and traders.
It is a popular vegetable in many cuisines, especially in Italian cooking, where it is often paired with tomatoes, cheese, and herbs.
Zucchini boats are a modern and creative way to enjoy this vegetable, especially when it is abundant and inexpensive in the summer months.
They are also a great option for those who follow a low-carb or gluten-free diet, as they replace the need for pasta, bread, or rice.
Baked zucchini boats Ingredients:
- Zucchinis
- Extra Virgin Olive Oil
- Salt and pepper
- Cherry tomatoes, halved
- Feta cheese
- Basil
- Garlic, minced
Baked zucchini boat Instructions:
1. Preheat your oven to 375°F. While the oven is heating up, prepare the zucchinis by cutting them in half lengthwise. Use a spoon to scoop out the flesh from the center of each half, leaving a 1/4 inch thick shell. Be careful not to scoop too much, as you don’t want the boat to fall apart.
2. Brush both sides of the zucchini boats with olive oil and season with salt and pepper. Place the boats cut-side down on a baking sheet lined with parchment paper.
3. While the zucchinis are baking, prepare the tomato and feta topping. In a small bowl, mix together the halved cherry tomatoes, crumbled feta cheese, chopped parsley, minced garlic, and a pinch of salt and pepper.
4. Once the zucchinis have been baking for 10 minutes, remove them from the oven and spoon the tomato and feta mixture into the hollowed-out center of each zucchini boat.
5. Place the stuffed zucchinis back in the oven and bake for an additional 10-15 minutes, or until the cheese has melted and the tomatoes have softened.
6. Serve the baked zucchini boats immediately, garnished with additional chopped parsley and a drizzle of olive oil, if desired.
Baked Zucchini Boats Tips & Tricks
- Choose medium-sized zucchinis that are firm and fresh. They should weigh between 8 to 10 ounces each. If you use larger zucchinis, you may need to bake them longer or cut them into smaller pieces.
- Don’t overcook the zucchinis: Be sure to watch the zucchinis closely while they are baking, as they can quickly go from perfectly tender to overcooked and mushy.
- Customize the filling: If you’re not a fan of feta cheese, try substituting it with goat cheese or mozzarella. You can also add other veggies to the filling, such as chopped bell peppers or sliced mushrooms, to add more texture and flavor.
- Use fresh herbs: Fresh basil adds a bright and fresh flavor to the dish, but you can also use other herbs, such as mint or oregano, to switch up the flavor profile.
- Add protein: If you’re looking to add some protein to the dish, try adding cooked ground turkey, chicken, or sausage to the tomato and feta mixture before stuffing the zucchini boats.
- Use a spoon or a melon baller to scoop out the center of the zucchini, leaving a 1/4-inch rim on all sides. Be careful not to pierce the skin or make the walls too thin, as they may break or collapse during baking.
- Season the zucchini boats with salt, pepper, and olive oil before baking them. This will enhance their flavor and help them cook evenly.
- Serve them with a side salad, bread, or pasta for a more filling meal.
What Makes It Unique
Baked zucchini boats are a unique and creative way to enjoy zucchini and other ingredients that you love. They are:
- A fun and attractive way to present zucchini, especially for kids or picky eaters. They look like little boats that you can eat with your hands or a fork.
- A low-carb and gluten-free alternative to pasta, bread, or rice. They are perfect for those who want to cut down on carbs or follow a keto or gluten-free diet.
- A versatile and customizable dish that you can adapt to your taste and preference. You can use different types of meat, cheese, sauce, or vegetables to create your own filling. You can also make vegetarian or vegan versions by using plant-based ingredients.
- They are satisfying and filling, without being heavy or greasy.
I hope you enjoyed this blog post and learned how to make baked zucchini boats. Give them a try and let me know what you think!
The Best - Mediterranean Baked Zucchini Boats with Tomato and Feta
Ingredients
- 3 zucchini Medium sized
- Salt and freshly ground pepper
- 1 clove of garlic, minced 2 if you love garlic
- 1 Tbsp EVOO or more, don't be shy
- Juice of 1/2 lemon
- Zest of 1 whole lemon
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes chopped I think cutting them in half or quarters works best. Use a sharp knife so you don't smush them.
- Fresh herbs to garnish, what ever you like Basil chopped
Instructions
- Preheat oven to 375°F
- Line baking sheet with parchment paper
- Cut the zucchinis in half along their length.
- Scoop out the flesh from the middle of each half with a spoon, leaving a thin layer of about 1/4 inch. Don't scoop too much or the boat will break.
- Drizzle some extra virgin olive oil over the zucchini halves and sprinkle some salt and pepper on them. Put them on a parchment paper-lined baking sheet with the cut sides facing down.
- In a small bowl, toss the halved cherry tomatoes, crumbled feta cheese, minced garlic, and a pinch of salt and pepper together. Prepare this tomato and feta topping while the zucchinis bake in the oven.
- After baking the zucchinis for about 8 minutes, take them out of the oven and fill the scooped-out middle of each zucchini boat with the tomato and feta mixture.
- Return the zucchinis with the stuffing to the oven and continue baking for another 10 minutes, or until the cheese is bubbly and the tomatoes are tender.
- Garnish with basil or cilantro, and a drizzle of EVOO
Notes
Nutrition
Baked zucchini boats Pairs well with:
