Vegetarian Zucchini Boats

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This is one of my favorite quick and cheap recipes for vegetarian zucchini boats that originally came from another recipe I found. I have made it several times as both a main course and a side dish, and liked it so much I thought I'd share it on AR. Thanks to the original blogger for sharing!

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
3
Yield:
6 zucchini boats

Ingredients

  • nonstick cooking spray

  • 3 zucchini

  • ¼ cup olive oil

  • 3 cloves garlic, crushed

  • salt and ground black pepper to taste

  • 1 pint grape tomatoes, halved

  • 1 cup dry bread crumbs

  • 1 cup shredded mozzarella cheese

  • 1 drizzle olive oil

  • ¼ cup shredded Parmesan cheese

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick cooking spray.

  2. Cut each zucchini in half lengthwise and trim a little off of the bottoms so that they will sit flat in the baking dish. Scoop out the centers, where the seeds are, with a spoon.

  3. Combine 1/4 cup olive oil, garlic, salt, and pepper in a cup or bowl. Brush over the inner surfaces of the zucchini boats. Arrange tomatoes into the grooves and sprinkle bread crumbs around and in between to fill in the gaps.

  4. Bake in the preheated oven until tender, about 30 minutes. Remove from the oven and turn the oven's broiler on.

  5. Place mozzarella cheese around and on top of the tomatoes. Return to the oven and broil until golden brown and bubbling, 3 to 4 minutes. Remove from the oven. Drizzle with olive oil and sprinkle with Parmesan cheese.

Cook's Note:

You can use shredded Fontina cheese instead of mozzarella.

Nutrition Facts (per serving)

503 Calories
31g Fat
37g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 503
% Daily Value *
Total Fat 31g 40%
Saturated Fat 9g 47%
Cholesterol 26mg 9%
Sodium 736mg 32%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 20g
Vitamin C 40mg 200%
Calcium 464mg 36%
Iron 3mg 16%
Potassium 619mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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