Recipe: Cook this zesty Italian zucchini boats at home
Zucchini boats are a beloved dish, celebrated for their delectable taste and adaptability. Born from a novel way to savor zucchini, they have embraced a variety of fillings like Italian-inspired mixes. As a nutritious main or side, they cater to health-conscious diners with a plant-focused flair. Ready to whip up some savory zucchini boats? Let's get started.
Gather the following ingredients
To prepare this dish, you will need two medium zucchinis, one cup of marinara sauce, one cup of shredded mozzarella cheese, one tablespoon of olive oil, half a cup of chopped bell peppers, half a cup of diced onions, two minced garlic cloves, one teaspoon of Italian seasoning, salt and pepper to taste, and two tablespoons of grated Parmesan cheese for garnish.
Prepare zucchini boats
Preheat your oven to 375 degrees Fahrenheit. Rinse and halve the zucchinis lengthwise. Scoop out the seeds and some flesh with a spoon to form a hollow in each half. Brush the hollows with olive oil, season with salt and pepper, and place them cut-side up on a baking sheet. Bake for around 15 minutes until they begin to soften.
Cook the filling
While the zucchinis are baking, heat olive oil in a skillet over medium heat. Add the chopped onions and bell peppers and saute until they are soft. Stir in minced garlic and cook for another minute until fragrant. Pour in the marinara sauce and add Italian seasoning. Let the mixture simmer for about five minutes so that the flavors meld together.
Assemble the boats
Once the zucchinis are out of the oven, evenly distribute the savory filling into each hollowed half. Follow this by lavishly topping them with shredded mozzarella cheese. For an enhanced taste, consider a sprinkle of extra Italian seasoning over the cheese. This step ensures each zucchini boat is rich in flavor and ready for the final baking phase to achieve melted, bubbly perfection.
Bake to perfection
Return the zucchini boats filled with the flavorful mixture to the oven. Bake for an additional 10 to 15 minutes. You're aiming for the cheese on top to reach a state of melted delight with a bubbly surface. To achieve a beautifully golden crust, consider broiling them for a brief period during the final minutes. Watch them closely to avoid any charring.
Serve and garnish
Once the zucchini boats are golden and bubbly, remove them from the oven and let them cool just slightly. Generously sprinkle each with grated Parmesan cheese, and if desired, add an extra pinch of Italian seasoning for robust flavor. Serve these warm, zesty Italian zucchini boats as a delightful main course or as a complementary side in a larger meal ensemble.
