Stuffed Zucchini Boats
Make these stuffed zucchini boats for an easy summer dinner! Lemon, thyme & Parmesan make the simple, delicious filling zesty, fresh & bright
This stuffed zucchini recipe requires just a few every day ingredients and comes together in under 30 minutes. Here’s all you need:
Zucchini, of course! I use it 2 ways, stuffing the shells with a zucchini-loaded filling.
Egg binds the filling together.
Coarse breadcrumbs create a delicious body for the filling – the top gets toasty, while the inside stays moist.
Parmesan adds melty, cheesy texture and umami flavor.
Garlic punches it up.
Cherry tomatoes dot the filling with sweet, juicy bites.
Pine nuts add crunch and richness.
Lemon zest and thyme give it a bright, fresh finish.
That’s it! Let’s cook.
How to Make Stuffed Zucchini
Cut the zucchini! Halve them lengthwise and hollow out the flesh, leaving a 1/4-inch-thick rim around each half.
Make the filling. Chop any large pieces of scooped flesh and transfer it all to a kitchen strainer. Press out any excess moisture, and then add the zucchini flesh to a bowl with the egg, breadcrumbs, cherry tomatoes, thyme, lemon zest, Parmesan, garlic, pine nuts, and salt. Mix until everything’s well combined.
Load up the zucchini. Drizzle the zucchini shells with olive oil, salt, and pepper, and spoon in the filling.
Bake! Transfer the stuffed squash to a 475-degree oven and bake until the filling is set & nicely golden brown, 16-18 minutes.