Prepare to transform ordinary zucchini into an extraordinary meal that will have everyone asking for seconds! This recipe creates delicious zucchini boats packed with flavor, nutrition, and absolute deliciousness – without a drop of deep-frying.
Ingredients
Main Ingredients
- 2 medium zucchini
- Salt, to taste
- Black pepper, to taste
- Paprika
- Olive oil
- 1 ripe tomato, diced
- 1 onion, finely chopped
- Fresh parsley, chopped
- 2 garlic cloves, minced
- Mozzarella cheese
- 2 tablespoons mayonnaise
- 4 large eggs
Step-by-Step Preparation Instructions
- Prepare the Zucchini:
- Preheat oven to 200°C (392°F)
- Wash zucchini thoroughly
- Cut zucchini lengthwise
- Scoop out the center, creating boat-like shapes
- Sprinkle with salt, pepper, and paprika
- Drizzle with olive oil
- Create the Filling:
- Dice tomatoes
- Finely chop onion and garlic
- Mix diced vegetables with minced parsley
- Season with salt and pepper
- Prepare the Egg Mixture:
- Whisk eggs in a bowl
- Add mayonnaise
- Mix until smooth and creamy
- Assemble Zucchini Boats:
- Fill zucchini boats with vegetable mixture
- Pour egg mixture over the top
- Sprinkle generously with mozzarella cheese
- Baking:
- Place zucchini boats on a baking sheet
- Bake for 25-30 minutes
- Cheese should be golden and bubbly
- Zucchini should be tender
Nutritional Information
- Servings: 4
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: Approximately 45 minutes
Nutritional Breakdown (per serving)
- Calories: 220-250
- Protein: 12-15g
- Carbohydrates: 8-10g
- Fat: 16-18g
- Fiber: 2-3g
Cooking Tips and Tricks
- Choose firm, medium-sized zucchini for best results
- Don’t discard zucchini centers – chop and add to filling
- Use fresh mozzarella for maximum flavor
- Pat zucchini dry before seasoning to prevent sogginess
Variations and Substitutions
- Protein Boost: Add cooked ground chicken or turkey
- Vegetarian Option: Replace eggs with tofu scramble
- Cheese Alternatives: Use feta or goat cheese
- Spice It Up: Add red pepper flakes or cayenne
Frequently Asked Questions
Q1: Can I make this ahead of time? A: Prepare boats up to a day in advance, bake just before serving.
Q2: How do I prevent watery zucchini? A: Salt zucchini and let sit for 10 minutes, then pat dry before filling.
Q3: Are these zucchini boats freezer-friendly? A: Best enjoyed fresh, but can be frozen for up to 1 month.
Q4: What can I serve with these zucchini boats? A: Pair with a light salad or quinoa for a complete meal.
Q5: Can I use different vegetables? A: Experiment with bell peppers or eggplant as alternative boats.
Storage and Make-Ahead Tips
- Refrigerate leftovers within 2 hours
- Store in airtight container for 2-3 days
- Reheat in oven to maintain crispy top
- Not recommended for microwave reheating
Enjoy this mouthwatering zucchini boat recipe that’s sure to become a family favorite!