Carrie's Stuffed Zucchini Boats
- prep time:
- 20 min
- total time:
- 60 min
Bonnie
Tomato-parmesan mixture stuffed into zucchinis...delicious and looks fancy!
ingredients
- 8 tbsp (120 ml) extra-virgin olive oil
- 1 large onion, finely chopped
- 1 cup plain dry breadcrumbs
- 1 tbsp chopped fresh thyme
- 8 ounces grape/baby tomatos, finely chopped
- 1/3 cup grated parmesan cheese
- 2 large eggs, lightly beaten
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3-4 zucchinis (depending on the size)
directions
- 1
Preheat oven to 350 degrees. Coat a pyrex with 1 tablespoon oil (or PAM). Heat 5 tablespoons oil in heavy large skillet over medium-high heat. Add onion and garlic, sauté about 5 minutes. Add breadcrumbs and thyme and stir until breadcrumbs are lightly toasted, about 3 minutes. Transfer to large bowl. Mix in tomatos, cheese, eggs, salt and pepper.
- 2
Cut zucchini’s lengthwise and scoop out center. Fill each boat with the breadcrumb mixture. Sprinkle any remaining breadcrumb mixture over bottom of baking dish. Place zucchinis atop breadcrumbs in dish. Drizzle remaining 2 tablespoons oil over. (Can be made 8 hours ahead, cover and chill.) Bake until zucchini are tender for approximately 40 minutes.
notes
Adapted from Epicurious! I've been making it for years and is a hit with guests!
Source: Carrie Kessner-Cristofaro
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