Vegetarian Zucchini Boats recipe

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Ingredients

nonstick cooking spray
3 zucchini
¼ cup olive oil
3 cloves garlic, crushed
salt and ground black pepper to taste
1 pint grape tomatoes, halved
1 cup dry bread crumbs
1 cup shredded mozzarella cheese
1 drizzle olive oil
¼ cup shredded Parmesan cheese

Nutrition Info

503 calories
carbohydrate: 37.1 g
cholesterol: 26.2 mg
fat: 31.2 g
fiber: 4.1 g
protein: 19.8 g
saturatedFat: 9.4 g
servingSize: -
sodium: 735.6 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick cooking spray.

  2. Cut each zucchini in half lengthwise and trim a little off of the bottoms so that they will sit flat in the baking dish. Scoop out the centers, where the seeds are, with a spoon.

  3. Combine 1/4 cup olive oil, garlic, salt, and pepper in a cup or bowl. Brush over the inner surfaces of the zucchini boats. Arrange tomatoes into the grooves and sprinkle bread crumbs around and in between to fill in the gaps.

  4. Bake in the preheated oven until tender, about 30 minutes. Remove from the oven and turn the oven's broiler on.

  5. Place mozzarella cheese around and on top of the tomatoes. Return to the oven and broil until golden brown and bubbling, 3 to 4 minutes. Remove from the oven. Drizzle with olive oil and sprinkle with Parmesan cheese.

Recipe Yield

6 zucchini boats

Recipe Note

This is one of my favorite quick and cheap recipes for vegetarian zucchini boats that originally came from another recipe I found. I have made it several times as both a main course and a side dish, and liked it so much I thought I'd share it on AR. Thanks to the original blogger for sharing!

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