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Stuffed Zucchini Boats

This is a delicious side dish or even a nice lunch-as a side one boat per person or 2 if lunch

Course Side Dish
Cuisine Mediterranean
Keyword zucchini

Ingredients

  • 4 zucchini halved
  • 4 oz bacon-sliced thin
  • 6 cherry tomatoes chopped
  • 2 garlic cloves
  • 1/2 small onion diced
  • 1/4 cup bread crumbs or panko
  • 2 tbsp olive oil
  • 1/2 cup gruyere/swiss cheese grated
  • 1/4 cup grated parmesan cheese

Instructions

  1. Cut zucchini in half and spoon out the pulp, leaving 1/2 inch layer

  2. Place pulp in a strainer and lightly salt- this will drain out the excess water and bitterness

  3. Put some salt on zucchini halves-let sit for 15 minutes-set oven to 400 F

  4. Prepare all ingredients

  5. Rinse and pat zucchini dry and place upside-down on a sheet tray and cook for 15 minutes

  6. Get a skillet hot, with 1 teaspoon olive oil. Add bacon and render the fat-cook till golden.

  7. Squeeze excess water out of zucchini pulp

  8. Add onions to the bacon and cook further

  9. Add garlic and zuchinni pulp-cook for about 2 minutes

  10. Add cherry tomatoes and turn off

  11. Mix panko/breadcrumbs, parm and grated cheese

  12. Fill the boats with the stuffing and top with panko mixture-salt and pepper

  13. Bake at 400 F for about 25 minutes-until zucchini is tender and cheese melted

Recipe Notes

The boats can keep in the fridge for 5 days and be reheated gently in the oven at 300 F or you can freeze them and pop them in the oven at 350 F for 20 minutes. This side goes with just about any type of protein dish-chicken, fish, eggs, pork, beef, seafood.  Enjoy!