Summer veggie dinner idea (Print Version)
# Ingredients:
→ Main ingredients
01 -
2 large zucchini (or 3 medium), cut in half lengthwise
02 -
1 large egg, lightly beaten
03 -
1 cup crusty bread pieces, crumbled into small pieces
04 -
⅔ cup freshly grated Parmesan cheese
05 -
½ clove garlic, finely minced
06 -
½ cup cherry tomatoes, quartered
07 -
2 teaspoons fresh lemon zest
08 -
2 tablespoons fresh thyme leaves
09 -
¼ cup pine nuts
10 -
¼ teaspoon sea salt, plus extra for sprinkling
11 -
Extra-virgin olive oil for drizzling
12 -
Freshly ground black pepper to taste
→ For serving
13 -
Homemade or store-bought pesto
# Instructions:
01 -
Heat your oven to 475°F (245°C) and line a baking sheet with parchment paper to prevent sticking.
02 -
Take your halved zucchini and use a small spoon to gently scoop out the flesh, leaving about ¼-inch thickness around the edges. Place the hollowed-out zucchini halves cut side up on your prepared baking sheet.
03 -
Place the scooped-out zucchini flesh in a mesh strainer and gently press out any excess moisture (you should have about 1 cup of flesh). Chop any larger pieces and transfer to a mixing bowl. Add the beaten egg, crumbled bread, Parmesan cheese, minced garlic, quartered cherry tomatoes, lemon zest, fresh thyme, pine nuts, and salt. Mix everything together thoroughly, using your hands if needed to combine well.
04 -
Drizzle the hollowed zucchini boats with a little olive oil and season with a pinch of salt and fresh black pepper. Generously spoon the prepared filling into each zucchini half, mounding it slightly on top.
05 -
Place the filled zucchini boats in the preheated oven and bake for 16-18 minutes, or until the filling is set and the top has turned beautifully golden brown and crisp.
06 -
Remove from the oven and let cool for just a minute. Serve warm with a dollop of fresh pesto on top or on the side for dipping.
# Notes:
01 -
These stuffed zucchini boats make a perfect easy summer dinner when zucchini is at its peak.
02 -
With medium-sized zucchini, this recipe serves 6 as a delicious side dish. If using large zucchini, it will serve 4 as a satisfying main course.
03 -
The filling can be prepared up to a day ahead and stored in the refrigerator until ready to use.