Italian Stuffed Zucchini Boats

Whether you are looking for a (practically) meatless main dish or a tasty side veggie for your meal, these Italian Stuffed Zucchini Boats fit the bill. Full of healthy vegetables, loads of flavor and texture we make it a point to have this on the table often, and I think it makes a pretty presentation as well.

While this version has a definite Italian flavor, feel free to use whatever veggies and seasonings you have on hand to create your own version.

Italian Stuffed Zucchini Boats

Ingredients:

2 green zucchini
2 slices prosciutto
½ cup grated Parmesan
½ cup diced tomatoes
3 small sweet peppers
½ small onion
1 Tbsp. butter, melted
2 cloves garlic crushed
½ tsp. basil
1 tsp. black pepper
½ tsp. salt

Directions:

1. Preheat oven to 350
2. Finely dice onions and sweet peppers.
3. Chop prosciutto well.
4. Place onions, peppers, and prosciutto in a bowl with diced tomatoes, butter, Parmesan, garlic, basil, salt, and pepper- mix well.

5. Slice zucchini in half lengthwise.
6. Use a spoon or melon baller to scrape out the majority of the “flesh” from the zucchini, leaving ¼” in the shell, add this to the other ingredients if desired.
7. Fill zucchini boats with mixture to overflowing.
8. Place on baking sheet and bake for 30 minutes.
9. Top with a sprinkle of Parmesan cheese and fresh diced basil if desired before serving.

You could easily make these stuffed zucchini boats meat free or add browned crumbled Italian sausage for another flavor variation. This recipe is very versatile!

Enjoy!
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5.0 from 1 reviews
Italian Stuffed Zucchini Boats

Print
Cook time 30 mins
Total time 30 mins
Author: A Cultivated Nest Serves: 4
Ingredients

• 2 green zucchini
• 2 slices proscuitto
• ½ cup grated parmesan
• ½ cup diced tomatoes
• 3 small sweet peppers
• ½ small onion
• 1 Tbsp. butter, melted
• 2 cloves garlic crushed
• ½ tsp. basil
• 1 tsp. black pepper
• ½ tsp. salt

Instructions

1. Preheat oven to 350
2. Finely dice onions and sweet peppers.
3. Chop proscuitto well.
4. Place onions, peppers, and proscuitto in a bowl with diced tomatoes, butter, parmesan, garlic, basil, salt, and pepper- mix well.
5. Slice zucchini in half lengthwise.
6. Use a spoon or melon baller to scrape out the majority of the “flesh” from the zucchini, leaving ¼” in the shell, add this to the other ingredients if desired.
7. Fill zucchini boats with mixture to overflowing.
8. Place on baking sheet and bake for 30 minutes.
9. Top with a sprinkle of parmesan cheese and fresh diced basil if desired before serving.

3.2.2885

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