Stuffed Zucchini Boats

Zucchini is a perfect summer time vegetable, though it can be enjoyed year round too. Zucchini, also known as courgette, is a summer squash, harvested when the fruit’s seeds and epicarp (outer layer) are still soft and edible. While often treated as a vegetable in the kitchen, technically, zucchini is a fruit, as it develops from the flower of the plant and contains seeds. Zucchini are low in calories and rich in vitamins, minerals, and plant compounds. A 1-cup serving of cooked zucchini contains approximately 27 calories, 2g of protein, 5g of carbohydrates, and 2g of fiber. They are also loaded with other nutrients as well, such as Vitamin C, Magnesium, Folate and Potassium. You can cook them in an endless variety of ways , since they lend themselves very well to all kinds of recipes.

Most of the world call zucchini courgettes, because that is what the French call them, and we all know how the French have inspired great cooking to chefs around the world. But in the United States, we call them zucchini, because of the Italian connection. It is believed that Italians were the first to grow zucchini.

We were just having leftovers for dinner; Larry had one thing and I had something else. But we still needed a vegetable to go with our meal. I made some stuffed zucchini boats that went well with what we were both eating.

I love zucchini and was raised eating it all the time. Larry normally is not a big fan of it, but he is a good sport and eats it when I prepare it. That being said, he really liked these stuffed zucchini boats though.

Stuffed Zucchini Boats

These are very easy to make and look and taste great. They look fancy and hard to make, but we will keep it our little secret on how easy they really are to make. 🙂 I had the tiny tomatoes I used. if you are using grape or cherry tomatoes, cut them in 1/4 or in 1/2.

Preheat the oven to 475* F or 246* C.

Line a baking sheet with parchment paper.

3 zucchini, sliced in half, with centers scooped out

1 egg

1 cup panko breadcrumbs

1/2 cup shredded Parmigiano or Peccorino cheese

2-3 tsp garlic

2/3 cup cherry, grape or tiny tomatoes

1/4 cup basil chiffonade, divided

1/4 cup pistachios, chopped

salt to taste

1/4-1/2 tsp red pepper flakes

olive oil

Cut the zucchini in 1/2 lengthwise and scoop out most of the “meat”. Chop the zucchini and add to the filling mix. Brush the zucchini boats, inside and outside with olive oil.

Combine all the ingredients together with the zucchini and mix together well, reserving about 1/2 the basil for topping after they come out of the oven.

Fill the zucchini boats as full as you can with the filling, and firmly press into the zucchini boats.

Bake for about 15-20 minutes, or until the filling is crispy and golden brown. Top them with the remaining chopped basil right before serving.

These healthy and tasty zucchini boats will dress up any dish you serve them with. Enjoy.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.