A Simple Dish with a Big Impact
These Zucchini Boats with Savory Veggie Filling are a delicious and healthy dish that combines tender zucchini with a flavorful, vegetable-packed stuffing. Perfect for a light weeknight dinner or as a crowd-pleasing side dish, this recipe is easy to make, nutritious, and customizable to suit your tastes.
Ingredients
- 2 zucchinis
- Vegetable oil for greasing
- Salt to taste
- Italian herbs to taste
- Smoked paprika to taste
- Pepper mixture to taste
- 1 medium onion chopped
- 1 carrot grated
- 1 potato grated
- Zucchini pulp from the 2 zucchinis, chopped
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the pulp, leaving the zucchini halves intact to form boats. Set the pulp aside.
- Grease a baking tray with vegetable oil and place the zucchini halves on it. Season with salt, Italian herbs, smoked paprika, and pepper mixture.
- In a pan, sauté the chopped onion in a little oil until softened. Add the grated carrot, potato, and the chopped zucchini pulp. Cook for about 5-7 minutes or until the vegetables are tender and the mixture has thickened slightly. Season with salt.
- Spoon the veggie mixture into the hollowed zucchini boats and press gently to pack the filling.
- Bake the zucchini boats for 25-30 minutes, or until the zucchini is tender and the filling is golden and lightly crispy.
- Serve hot and enjoy!
Notes
- Feel free to customize the filling by adding your favorite vegetables, such as bell peppers, mushrooms, or spinach.
- For a protein boost, you can add cooked chicken, turkey, or quinoa to the filling.
- These zucchini boats can be made ahead and stored in the fridge for up to 2 days or frozen for up to 3 months. Just bake them when you're ready to enjoy!