Delicious vegetarian zucchini boats stuffed with a savory mixture of vegetables, cheese, and herbs. Perfect for a wholesome meal.
Preparation time
20min
Cooking time
30min
Ingredients
4 Servings
- 1 bell pepper
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 1 cup cherry tomatoes
- 0.5 cup fresh basil
- 2 cloves garlic
- 1 teaspoon italian seasoning
- 1 cup mozzarella cheese
- 2 tablespoons olive oil
- 1 onion
- 0.5 cup parmesan cheese
- 1 teaspoon salt
- 4 zucchini
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Cut the zucchinis in half lengthwise and scoop out the flesh to create boats. Reserve the flesh.
Step 3
Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
Step 4
Add the minced garlic and cook for another minute.
Step 5
Chop the reserved zucchini flesh and add it to the skillet along with the cherry tomatoes, Italian seasoning, salt, and black pepper. Cook for 5-7 minutes until the vegetables are tender.
Step 6
Remove the skillet from heat and stir in the shredded mozzarella cheese, grated parmesan cheese, breadcrumbs, and chopped fresh basil.
Step 7
Place the zucchini boats in a baking dish and fill each boat with the vegetable and cheese mixture.
Step 8
Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the tops are golden brown.
Step 9
Serve warm and enjoy!