Cheesy Zucchini Boats

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Cheesy Zucchini Boats

 

 

 

FOUR SERVINGS

Prep Time: 20 min

Cook Time: 40 min

 

 

 

 

 

 

4 zucchini, halved lengthwise

3 tablespoons extra-virgin olive oil

1/2 red onion, chopped

5 plum tomatoes, chopped

1 cup bread crumbs

1/2 cup walnuts, toasted and coarsely chopped

1/2 teaspoon dried oregano

Salt and pepper

6 ounces shredded mozzarella cheese

1/2 cup grated parmesan cheese

 

 

 

 

 

 

 

1. Preheat the oven to 375°. Using a small spoon, scoop out the

zucchini flesh, leaving a 1/4- to 1/2-inch-thick shell. Wrap the

zucchini flesh in a paper towel and squeeze out any excess liquid;

discard the liquid and set aside the flesh. Place the zucchini shells

cut side down on a baking sheet and bake for 15 minutes.

2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over

high heat. Add the zucchini flesh and onion and cook, stirring, until

softened, about 5 minutes. Add the tomatoes and cook until softened,

about 5 minutes. Push the vegetables to the side of the pan, add the

remaining 1 tablespoon oil and the bread crumbs, and toast the bread

crumbs for 2 minutes. Remove from the heat, stir in the nuts and

oregano, then combine with the vegetables; season with salt and

pepper.

3. Flip over the zucchini shells and line the bottoms with the

mozzarella. Pack in the filling. Sprinkle the parmesan on top. Bake

until the zucchini is tender when pierced with a fork, 20 to 25

minutes.