Vegetarian Zucchini Boats

Gluten Free and Delicious

Looking for the best zucchini boat recipe? This vegetarian stuffed zucchini is delicious and flavorful, making it the perfect way to use seasonal summer squash

Ingredients: Olive oil Chopped onion Salt & pepper Garlic Zucchini Cheese (Gruyere & Ricotta) Egg Scallions Mixed herbs  Toasted pine nuts

Preheat oven to 375 degrees. Rub your baking sheet with olive oil.

1

Heat olive oil in a skillet over medium heat, add onion, and season with salt & pepper. Cook until soft & golden. Add minced garlic and cook for 1 minute. Transfer to a bowl to cool slightly.

2

Cut zucchinis in half lengthwise. Use a small spoon to scrape out the inside seeds and flesh, leaving a 1/4-inch border.

3

Cut a small section off the bottom of the zucchini halves so they lay flat without rolling around. Place the zucchini shells in the prepared baking dish.

4

Add grated cheese, ricotta, egg, scallions, and herbs to the bowl with the onions. Season with salt & pepper; mix well.

5

Spoon the filling down the center of each zucchini. Sprinkle extra cheese evenly over the top. Bake until tender & golden. Let cool slightly before garnishing with herbs and pine nuts.

6

How to Serve Stuffed zucchini boats are a delicious main course with a large garden salad, or serve them as a side dish with fish, grilled meats, vegetables or pasta.

FAQS

and answers!

How should I reheat?

In the microwave or in a 350 degree oven until warm

Can I eat zucchini skin?

Yes!

What kind of cheese should I use?

 Gruyere, Comte or Emmental are a delicious!

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I'm Nicki Sizemore, a trained chef and cookbook author. I create wholesome, flavor-packed recipes that just happen to be gluten-free. These are dishes that anybody can master and everybody will love!