A delicious, healthy dish perfect for weeknight dinners or special occasions. These zucchini boats are quick to prepare and loaded with creamy, cheesy goodness.
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 2 zucchinis (300–340 g), cut in half lengthwise and hollowed out
- 100 g mushrooms, finely chopped (about 1 cup)
- ½ onion, finely chopped (about ½ cup)
- 2 cloves garlic, minced
- Salt, to taste
- 150 g cream cheese (about ⅔ cup)
- 60–80 g cheddar cheese, shredded (about ½ to ⅔ cup)
- 1–2 tablespoons olive oil (for sautéing)
Directions:
- Preheat Oven: Preheat your oven to 200°C (400°F).
- Prepare Zucchini: Cut zucchinis in half lengthwise and scoop out seeds to create a hollow center. Brush the zucchini halves with olive oil and place them in a baking dish.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until fragrant. Add mushrooms and cook until tender. Mix in cream cheese, season with salt, and stir until creamy.
- Stuff and Bake: Fill each zucchini boat with the mushroom mixture. Top with shredded cheddar cheese. Bake in the preheated oven for 20–25 minutes or until the zucchini is tender and the cheese is melted and golden.
Serving Suggestions:
- Serve as a side dish alongside grilled chicken or fish.
- Enjoy as a light main course with a fresh salad.
Cooking Tips:
- Use a spoon or melon baller to hollow out the zucchini for a clean look.
- Add herbs like parsley or thyme for extra flavor.
- For a crispy topping, mix breadcrumbs with the shredded cheddar before baking.
Nutritional Benefits:
- Zucchini: Low in calories and rich in vitamins A and C.
- Mushrooms: Provide antioxidants and are a good source of B vitamins.
- Cheese: Adds calcium and protein.
Dietary Information:
- Vegetarian
- Gluten-free
Nutritional Facts (Per Serving – Approx. 4 servings):
- Calories: 200
- Protein: 8 g
- Fat: 15 g
- Carbohydrates: 8 g
- Fiber: 2 g
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- Quick and easy to prepare with minimal ingredients.
- A healthy, low-carb dish packed with flavor.
- Versatile as both a side dish and a main course.
- A creative and delicious way to enjoy zucchini.
Conclusion:
These Stuffed Zucchini Boats are a wholesome, flavorful dish that’s both satisfying and simple to prepare. Perfect for a quick dinner or a special meal, they bring together creamy, cheesy, and savory flavors in one delightful bite. Give them a try, and they’re sure to become a family favorite!
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Frequently Asked Questions:
- Can I make these ahead of time? Yes, assemble the boats and refrigerate. Bake just before serving.
- Can I use other vegetables? Bell peppers or eggplant work well as substitutes.
- What cheese works best? Cheddar, mozzarella, or gouda are great options.
- Can I add meat? Absolutely! Add cooked ground beef, chicken, or sausage to the filling.
- Can I freeze leftovers? While zucchini can become watery when thawed, you can freeze and reheat them in the oven to maintain texture.
- Can I make these vegan? Use dairy-free cream cheese and vegan shredded cheese for a plant-based version.
- What herbs pair well? Thyme, parsley, or basil enhance the flavors beautifully.
- How do I prevent sogginess? Pat the zucchinis dry and avoid overfilling with watery ingredients.
- Can I grill the boats? Yes, grill them over medium heat for a smoky flavor.
- What can I serve with this dish? A side salad, quinoa, or roasted potatoes complement these boats perfectly.
Enjoy these creamy and cheesy zucchini boats for your next meal!