mommy2cents I first discovered this recipe from my daughter’s cooking class and she was only 7 at the time (of course this was pre-covid). After class she proudly presented me with her final product and insisted that I try right away. With some hesitancy and some skepticism, but being the supportive mom that I am, I tried it and it was AMAZING. We have tried this several times at home and both girls participated in scooping out the zucchini, stuffing it and sprinkling the topping. My part was only cutting the zucchini, cooking up the meat mixture and placing in the oven.
INGREDIENTS:
- Zucchini: Look for those even in size, about 8 – 9 oz each. The should be big enough to hollow out and add filling, but not too large or you won’t be able to fit them in the baking dish.
- Olive oil: Another oil such as avocado oil will work fine here.
- Meat: Italian turkey sausage or ground beef, just drain of excess fat after browning.
- Garlic: In a pinch 1 tsp granulated garlic
- Yellow onion or Red onion
- Canned diced tomatoes or 3 fresh roma tomatoes, diced.
- Italian seasoning: Another option is to use 1 tsp dried basil and 1 tsp dried oregano.
- Panko bread crumbs for extra crisp or standard dried bread crumbs
- Mozzarella cheese or Monterey jack
- Parmesan cheese
- Parsley: optional
INSTRUCTIONS:
- Heat oven, prepare baking dish: Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- Hollow out zucchini: Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper.
- Par-bake: Bake in preheated oven 15 minutes.
- Saute onion: Meanwhile heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes.
- Brown Meat, add garlic: Add meat in crumbles, cook through, while breaking up meat during cooking. Add garlic during last 1 minute of cooking.
- Add mix-ins: Remove from heat stir in tomatoes, 1/3 cup panko bread crumbs and Italian seasoning.
- Fill zucchini boats: Sprinkle 1/3 cup parmesan over zucchini boats, then divide filling among the zucchini boats.
- Toss topping ingredients, sprinkle over: In a small mixing bowl stir together the mozzarella cheese, remaining 1/3 cup parmesan and remaining 1/3 cup panko bread crumbs. Sprinkle mixture over zucchini boats.
- Bake zucchini boats: Bake in preheated oven until tender, about 10 – 15 minutes. Sprinkle with parsley and serve warm.
Recipe link: https://www.cookingclassy.com/zucchini-boats/
