Zucchini boats are the perfect way to turn a simple vegetable into a delicious vegetarian main course or an elevated side dish. You can get creative adding protein like ground chicken, beef or sausage too.
Xx, Semra
(Aylin’s Mom)
INGREDIENTS:
6 Medium Zucchini (Linked Here)
3 Cloves Garlic minced (Linked Here)
2 Tbsp Chopped Italian Parsley (Linked Here)
2 Tbsp julienned fresh basil leaves (Linked Here)
3/4 cup panko bread crumbs (Linked Here)
1/2 cup freshly grated Parmesan cheese (Linked Here)
Salt & Pepper to taste
INSTRUCTIONS:
- preheat the oven to 425 F
- Wash and dry the zucchini and cut the stem off
- Cut them in half lengthwise and scoop out the center with a small spoon, brush generously with olive oil and sprinkle with salt
- Place them cut side down on a cookie sheet and roast 15 minutes. They should be tender but still firm.
- While they’re roasting mix the bread crumbs, Parmesan cheese, parsley, garlic and salt & pepper mix until combined
- Turn zucchini boats cut side up, spoon the mixture evenly on each one
- Drizzle over with olive oil, bake additional 10 minutes until golden brown and panko is crispy.
- Transfer to a serving plate, serve hot or room temp.
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Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!
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