Stuffed Zucchini Boats
April 21, 2022
Zucchini and tomatoes are abundant in late summer. Combine them to make a delicious entrée or side in less than an hour. To make a complete meal, add one cup of cooked turkey, cooked ground beef or drained lentils to the sauce after you bring it to the boil.
Health Benefits: Zucchini is packed with vitamins, minerals, and antioxidants. It has high fiber content and is low in calories. Fiber contributes to healthy digestion and may reduce blood sugar levels.
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 1 teaspoon minced garlic
- 1 – 398 ml (14 oz) can diced tomatoes OR
- 4 medium tomatoes, peeled, seeded and diced
- 2 teaspoons mixed Italian seasoning
- 2 cups shredded mozzarella cheese
- Kosher salt and freshly ground black pepper to taste
- Fresh basil to garnish
Directions: Pre-heat oven to 400°F. Spray 9-inch x 13-inch baking dish with non-stick cooking spray or line a rimmed baking sheet with foil and spray. Wash the zucchini and trim the stem and flower ends.
Cut each in half horizontally and use a spoon to scoop out the seeds. A grapefruit spoon works well for this. Place the zucchini in the baking dish or sheet. Season the zucchini lightly with salt and pepper. Set aside. Place a large skillet over medium-high heat. Add olive oil and then onions and garlic. Cook for 3-5 minutes or until the onion is soft and translucent. Add the tomatoes and dried herbs. Bring to a boil. Stir in cooked protein, if using. Simmer until the liquid has reduced. Taste and season with salt and pepper and remove from heat. Add about 2-3 tablespoons of the filling for each zucchini. Top with the mozzarella cheese. Bake until the zucchini is soft, and the filling is bubbling, about 20-25 minutes. Serve immediately.