Cheesy Baked Zucchini Boats
Cheesy Baked Zucchini Boats are tender zucchini halves filled with savory tomato mixture and topped with bubbling melted cheese.
Ingredients
- 4 medium zucchini
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup marinara sauce
- 1/2 cup chopped zucchini flesh
- 1 tsp Italian seasoning
- 1 1/2 cups shredded mozzarella
- 1/4 cup grated Parmesan
- Salt and pepper
Instructions
- Preheat the oven to 400°F (200°C), lightly grease a baking dish, and slice each zucchini lengthwise into two even halves.
- Scoop out some of the soft center with a spoon, leaving about a 1/4-inch border, then arrange the zucchini shells cut-side up in the prepared dish.
- Brush the shells lightly with olive oil, season with salt and pepper, and bake for 10 minutes so they begin softening before the filling is added.
- Meanwhile, heat the remaining oil in a skillet, sauté the onion for several minutes, then add garlic and chopped zucchini flesh and cook until tender.
- Stir in marinara sauce and Italian seasoning, simmer the mixture for 3–4 minutes, then divide it evenly among the partially baked zucchini shells.
- Sprinkle mozzarella and Parmesan generously over the top, return the dish to the oven, and bake for another 15–18 minutes until the cheese is melted and bubbling.
- Allow the zucchini boats to rest for a few minutes before serving so the filling settles and the shells become easier to lift from the dish.