Stuffed Zucchini Boats

Sharing is caring!

There is a boatload of zucchini growing on our farm right now. It’s the type of plant that produces a lot and can practically grow on concrete (at least that is what my husband says?) Typically we grow around 10 acres of zucchini from spring until fall. Yes, that is a LOT of squash! If you grow zucchini in your garden, I am sure your are faced with an overabundance as well. So, what do you do with it? I love zucchini because it’s a vegetable that you can cook or bake with. Talk about versatility.

One of the things I like to make is stuffed zucchini boats. It not only incorporates zucchini but fresh tomatoes as well. Plus, anything with breadcrumbs is good, right??!! Here’s how I do it.

5 from 1 vote

Print

Stuffed Zucchini Boats

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Overloaded with zucchini from your garden or farmers market? Here is a tasty zucchini side dish creation.

Course: Side Dish

Servings: 4

Author: Melissa Russo / thefarmgirlgabs.com

Ingredients

• 2 Medium Zucchini
• 1 Large Tomato chopped
• 1/4 Onion finely chopped
• 1 Clove Garlic crushed
• 1/2 cup Parmesan cheese
• 3/4 cup Seasoned Breadcrumbs
• 1/3 cup Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Pepper

Instructions

1. Preheat over to 375 degrees.
2. Clean and wash two medium zucchini.
3. Slice lengthwise and hollow out center flesh and seeds. I use a grapefruit spoon.
4. Lay skin side down on a baking sheet.
5. In bowl combine the tomato, onion, garlic, cheese, breadcrumbs, salt and pepper. Mix together.
6. Gradually add the olive oil and mix well.
7. Stuff each zucchini half equally with filling.
8. Drizzle top of each zucchini with olive oil.
9. Bake at 375 degrees for 25 minutes.

First, slice two medium size zucchini lengthwise.

I then hollow out the center of each piece. I remove the seeds and make a trough. I like using a grapefruit spoon to to this because the serated edges make it easy to scoop out the center flesh.

Now, in a bowl, I combine breadcrumbs, chopped tomatoes, chopped onion, parmesan cheese, fresh garlic, salt and pepper. I add olive oil and mix well.

Then, lay the four pieces of zucchini, skin side down, on a greased or lined baking sheet. Stuff each zucchini equally with the filling. Drizzle top of each zucchini with olive oil.

Now, bake at 375 degrees for 25 minutes. It’s the perfect side dish. Doesn’t this look delicious?

Do you grow zucchini in your garden? What are some of the dishes you like to make with this perfectly prolific plant? I would love you to share.

Melissa Russo writes How Does Your Garden Grow? (www.thefarmgirlgabs.com). She loves to share the farm fresh recipes she creates from the fruits and vegetables that are grown on her family’s farm in New Jersey. She also dishes about gardening, farm life, food, family, fun and everything in between. She is also a Disney fanatic, shoe lover and ice tea addict.