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Stuffed Zucchini Boats

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Tender zucchini halves filled with a savory mixture of breadcrumbs, Parmesan, cherry tomatoes, herbs, and pine nuts, baked until golden and served with pesto for a fresh, summery main or side dish.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings as a main dish or 6 servings as a side dish
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

2 large or 3 medium zucchini, halved lengthwise

1 large egg, beaten

1 cup torn crusty bread, crumbled

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 cup cherry tomatoes, quartered

1 teaspoon lemon zest

1 teaspoon fresh thyme leaves

1/4 cup pine nuts

1/2 teaspoon sea salt, plus more for sprinkling

Extra-virgin olive oil, for drizzling

Freshly ground black pepper, to taste

Pesto, for serving

Instructions

  1. Preheat oven to 475°F (245°C) and line a baking sheet with parchment paper.
  2. Halve zucchini lengthwise and scoop out the flesh, leaving about a 1/4-inch border.
  3. Place scooped zucchini flesh into a mesh strainer, press out excess water, and chop any large pieces.
  4. In a mixing bowl, combine zucchini flesh, beaten egg, breadcrumbs, Parmesan, garlic, tomatoes, lemon zest, thyme, pine nuts, and salt. Mix well.
  5. Drizzle zucchini shells with olive oil, sprinkle with salt and pepper, and spoon filling into each shell.
  6. Bake for 16–18 minutes, until zucchini is tender and tops are golden brown.
  7. Serve warm with pesto on the side.

Notes

  • Remove as much moisture as possible from zucchini flesh to avoid a watery filling.
  • Swap cherry tomatoes with diced red peppers for a sweeter taste.
  • Add crumbled feta or mozzarella for a richer filling.
  • Use gluten-free breadcrumbs for a gluten-free option.
  • Store leftovers in the fridge for up to 3 days; reheat in a 350°F oven for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/stuffed-zucchini-boats/