These stuffed zucchini boats offer a delightful balance of tender vegetables and savory aromatics. The zucchini shells are lightly parboiled to retain their structure, then filled with a rich mixture of sautéed mushrooms, onions, garlic, and fresh herbs. The filling is bound with egg yolk and breadcrumbs, creating a satisfying texture that holds together perfectly. Topped with Parmesan cheese and baked until golden, the boats develop a crisp exterior while remaining moist inside. This dish is excellent as a light main course or a sophisticated appetizer for dinner parties. It showcases the natural flavors of summer vegetables enhanced by classic Italian seasoning, making it a versatile addition to any meal.
Stuffed Zucchini Boats
Description
These stuffed zucchini boats offer a delightful balance of tender vegetables and savory aromatics. The zucchini shells are lightly parboiled to retain their structure, then filled with a rich mixture of saut&# 195;©ed mushrooms, onions, garlic, and fresh herbs. The filling is bound with egg yolk and breadcrumbs, creating a satisfying texture that holds together perfectly. Topped with Parmesan cheese and baked until golden, the boats develop a crisp exterior while remaining moist inside. This dish is excellent as a light main course or a sophisticated appetizer for dinner parties. It showcases the natural flavors of summer vegetables enhanced by classic Italian seasoning, making it a versatile addition to any meal.Ingredients
Directions
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Preheat oven to 450ðF (232ðC).
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Trim the ends off each zucchini and cut them in half crosswise, then cut each piece in half lengthwise to create four shells per zucchini.
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Scoop out the centers of the zucchini shells with a spoon, leaving a shell at least 1/4-inch thick.
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Finely chop the scooped-out zucchini pulp; you should have about 1 1/2 cups.
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Place the zucchini shells in a saucepan, cover with water, and bring to a boil. Simmer for 2 minutes, then drain thoroughly.
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Clean and finely chop the mushrooms; you should have about 2 cups.
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Heat butter in a heavy skillet over medium heat. Add the chopped onions and garlic, cooking briefly while stirring.
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Add the mushrooms and lemon juice to the skillet. Stir and cook for one minute.
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Add the chopped zucchini pulp, thyme, salt, and pepper. Cook for about 3 minutes until excess moisture evaporates.
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Transfer the mixture to a mixing bowl and let it cool slightly.
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Add 1 cup of fresh fine bread crumbs, finely chopped parsley, 2 tablespoons of grated Parmesan cheese, and 1 egg yolk. Blend thoroughly.
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Brush a baking dish large enough to hold the shells in one layer with 1 tablespoon of olive oil.
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Spoon an equal portion of the filling into each zucchini shell and smooth the top.
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Mix the remaining 2 tablespoons of bread crumbs with the remaining 2 tablespoons of Parmesan cheese.
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Sprinkle the breadcrumb-cheese mixture evenly over the tops of the stuffed zucchini boats.
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Drizzle the remaining 2 tablespoons of olive oil evenly over the boats.
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Bake in the preheated oven for 25 minutes until golden and bubbly.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 165.6kcal
- % Daily Value *
- Total Fat 12.7g20%
- Saturated Fat 7.8g39%
- Cholesterol 32.2mg11%
- Sodium 110.2mg5%
- Total Carbohydrate 11.6g4%
- Dietary Fiber 2.7g11%
- Sugars 5.8g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For serving larger groups, you can cut the finished zucchini boats in half lengthwise before serving.
Use extra virgin olive oil for the best flavor when brushing the dish and topping the boats.
Ensure the zucchini shells are drained well after boiling to prevent the filling from becoming watery.
