Prepare the Zucchini Boats:
Preheat your oven to 200°C (400°F).
Cut the zucchini in half lengthwise and scoop out the seeds to create boats. Arrange the zucchini boats on a baking sheet and drizzle with olive oil.
Bake the zucchini boats in the preheated oven for 20 minutes until slightly tender.
Prepare the Vegetable Filling:
While the zucchini is baking, heat a pan over medium heat and add a drizzle of vegetable oil.
Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and diced pepper, and cook for another 2 minutes.
Stir in the diced tomatoes, sugar, salt, pepper, and sweet paprika. Cook the mixture for 5-7 minutes until the vegetables are soft and the flavors are well combined.
Remove from heat and stir in the chopped parsley.
Assemble the Zucchini Boats:
Remove the zucchini boats from the oven. Fill each zucchini boat with the prepared vegetable mixture.
Sprinkle the shredded mozzarella evenly over the top of the filled zucchini boats.
Bake the Zucchini Boats:
Return the zucchini boats to the oven and bake at 200°C (400°F) for an additional 10-15 minutes, or until the cheese is melted and golden brown.
Serve:
Garnish with additional fresh parsley if desired, and serve hot.
Cooking Tips
Zucchini: Make sure to scoop out enough flesh from the zucchini to create ample space for the filling.
Cheese: You can substitute mozzarella with other cheeses like cheddar or gouda for a different flavor.
Additional Vegetables: Feel free to add other vegetables like mushrooms or spinach to the filling for extra flavor and nutrition.
Nutritional Benefits
Zucchini: Low in calories and rich in vitamins A and C.
Tomatoes: Provide antioxidants like lycopene, which supports heart health.
Mozzarella: A good source of protein and calcium.
Dietary Information
This recipe is vegetarian.
To make it vegan, substitute the mozzarella with a plant-based cheese alternative.
Nutritional Facts (per serving, based on 4 servings)
Calories: Approximately 150 kcal
Protein: 6 grams
Carbohydrates: 10 grams
Fat: 9 grams
Fiber: 3 grams
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
Quick and Easy: This dish is simple to prepare and ready in just 40 minutes.
Flavorful: The combination of fresh vegetables and melted mozzarella makes it deliciously satisfying.
Healthy: Low in calories but packed with nutrients, this dish is perfect for a light meal or side dish.
Versatile: You can customize the filling with your favorite vegetables or seasonings.
Conclusion
These delicious and simple zucchini boats are a wonderful way to enjoy a healthy, flavorful meal without much effort. The combination of tender zucchini, savory vegetable filling, and golden, melted mozzarella cheese is sure to please everyone at the table. Whether you serve it as a main course or a side dish, this recipe is a keeper. Enjoy the delightful flavors and easy preparation of this tasty dish!
Frequently Asked Questions
Can I use other types of cheese?
Yes, cheddar, gouda, or even parmesan would work well.
How can I make this dish vegan?
Use a plant-based cheese alternative and ensure your oil is vegan-friendly.
What other vegetables can I add to the filling?
You can add mushrooms, spinach, or even corn for added flavor and texture.
How do I prevent the zucchini from becoming too soft?
Avoid over-baking the zucchini in the first step; it should be just tender enough to scoop easily.
Can I prepare the filling in advance?
Yes, the vegetable filling can be prepared ahead of time and stored in the refrigerator until you’re ready to assemble and bake.
Is it necessary to scoop out the zucchini seeds?
Yes, scooping out the seeds creates space for the filling and helps the zucchini cook evenly.
What can I serve with these zucchini boats?
These zucchini boats pair well with a side salad or garlic bread.
Can I grill the zucchini instead of baking them?
Yes, grilling the zucchini adds a nice smoky flavor to the dish.
How do I store leftovers?
Store in an airtight container in the refrigerator and reheat before serving.
Can I use yellow squash instead of zucchini?
Yes, yellow squash is a great alternative and will work well in this recipe.
ADVERTISEMENT
