Description
Tender zucchini shells roast until just soft, their edges kissed by olive oil and pepper. A melting mix of mozzarella, Parmesan, garlic, and basil forms a crunchy, golden crust that contrasts the vegetable’s mild, earthy sweetness.
Ingredients
- 2 medium zucchini
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon chopped fresh basil
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat the oven to 375°F (190°C).
- Trim the ends off the zucchini and slice each one in half lengthwise.
- Scoop out the seeds and some flesh from the center of each half to create a cavity, leaving about 1/4-inch thick walls.
- Place the zucchini boats on a baking sheet and brush them lightly with olive oil.
- Season the boats with salt and black pepper.
- In a bowl, combine the shredded mozzarella, grated Parmesan, breadcrumbs, garlic powder, red pepper flakes, and chopped basil.
- Spoon the cheese mixture evenly into each zucchini boat.
- Bake for 20 to 25 minutes, or until the zucchini is tender and the topping is golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Use a spoon with a serrated edge to make scooping the zucchini flesh easier.
- For a gluten-free option, substitute the breadcrumbs with crushed gluten-free crackers.
- To add protein, mix in cooked ground turkey or crumbled sausage with the cheese filling.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.