Stuffed Zucchini Boats with Egg and Cheese

These Stuffed Zucchini Boats are a delicious and aromatic dish packed with a savory filling of tomatoes, garlic, zucchini pulp, and cheese, topped with baked eggs. Perfect as a light dinner or hearty appetizer, they’re full of flavor and easy to prepare.

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour

Ingredients

For the Zucchini Boats:

  • Zucchini: 2 large
  • Olive oil: For brushing
  • Salt, pepper, and garlic powder: To taste

For the Filling:

  • Tomato: 1, diced
  • Garlic: 3 cloves, chopped
  • Zucchini pulp: From the hollowed-out zucchini, diced
  • Fresh parsley: 2 tablespoons, chopped
  • Cheese: 100 g (1 cup), grated
  • Mayonnaise: 2 tablespoons
  • Salt, pepper, paprika, and garlic powder: To taste

For the Topping:

  • Eggs: 4 large
  • Chopped tomatoes: 2 tablespoons (for garnish)
  • Cheese: To taste (for garnish)
  • Parsley: For garnish

Directions

  • Prepare the Zucchini Boats:
    • Preheat your oven to 180°C (356°F).
    • Cut the zucchinis in half lengthwise and scoop out the pulp, setting it aside for the filling.
    • Season the hollowed-out zucchini with salt, pepper, and garlic powder, and brush with olive oil.
    • Place the zucchini halves on a baking tray lined with parchment paper.
  • Prepare the Filling:
    • In a mixing bowl, combine the diced tomato, chopped garlic, diced zucchini pulp, parsley, grated cheese, mayonnaise, and seasonings (salt, pepper, paprika, and garlic powder). Mix well.
  • Fill the Zucchini Boats:
    • Spoon the filling into the hollowed-out zucchini halves, pressing gently to pack it in.
  • Add the Eggs and Garnish:
    • Crack an egg into each filled zucchini half. Sprinkle with a pinch of salt and top with chopped tomatoes, cheese, and parsley.
  • Bake:
    • Bake the zucchini boats in the preheated oven for 40 minutes or until the eggs are set and the cheese is golden and bubbly.
  • Serve:
    • Allow to cool slightly before serving. Garnish with additional parsley if desired.

Serving Suggestions

  • Serve as a standalone dish with a fresh green salad.
  • Pair with crusty bread or rice for a heartier meal.
  • Add a dollop of sour cream or yogurt on the side for extra creaminess.

Cooking Tips

  • Use a spoon to scoop out the zucchini pulp carefully, leaving enough flesh to maintain the structure.
  • Customize the filling with your favorite vegetables or cooked protein like minced beef or chicken.
  • If you prefer firmer egg yolks, bake for a few extra minutes.

Nutritional Benefits

  • High in fiber and vitamins from zucchini and tomatoes.
  • Packed with protein from eggs and cheese.
  • Low-carb and nutrient-dense, making it a healthy meal option.

Dietary Information

  • Vegetarian-friendly
  • Gluten-free as prepared

Nutritional Facts (per serving, assuming 4 servings)

  • Calories: 220
  • Protein: 12g
  • Carbohydrates: 6g
  • Fats: 16g
  • Fiber: 2g

Storage

  • Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven or microwave.
  • Freezer: Not recommended as the texture of the zucchini may change upon thawing.

Why You’ll Love This Recipe

  • Quick and simple to prepare with fresh, wholesome ingredients.
  • Packed with a delicious combination of cheesy, garlicky, and savory flavors.
  • Versatile: easily customizable with your favorite fillings and toppings.
  • Perfect for low-carb or gluten-free meal options.

Conclusion
These Stuffed Zucchini Boats are a flavorful and satisfying dish that’s perfect for any occasion. The combination of tender zucchini, savory filling, and perfectly baked eggs creates a delightful meal that’s sure to please. Whether for a casual dinner or a special gathering, this recipe is a guaranteed hit. Enjoy cooking and sharing this aromatic dish!

Frequently Asked Questions

  1. Can I use another vegetable instead of zucchini?
    Yes, bell peppers, eggplant, or large mushrooms work well as substitutes.
  2. Can I prepare this dish ahead of time?
    Yes, assemble the zucchini boats in advance and refrigerate. Add the eggs just before baking.
  3. What type of cheese works best?
    Mozzarella, cheddar, or parmesan are great options.
  4. Can I make this vegan?
    Yes, use vegan cheese and a flax egg substitute (1 tablespoon flaxseed + 3 tablespoons water per egg).
  5. What if I don’t have fresh parsley?
    Substitute with dried parsley or use basil or cilantro for a different flavor.
  6. Can I add meat to the filling?
    Absolutely! Cooked minced meat or shredded chicken can be mixed into the filling.
  7. What can I serve with this dish?
    Serve with a side salad, quinoa, or mashed potatoes for a complete meal.
  8. Can I use store-bought mayonnaise?
    Yes, or substitute with sour cream or Greek yogurt for a tangier flavor.
  9. How do I prevent the zucchini from becoming watery?
    Salt the zucchini and let it sit for 10 minutes, then pat dry before filling.
  10. Can I add more spices?
    Yes, adjust the seasoning to your taste with chili flakes, cumin, or Italian herbs.

Enjoy preparing this flavorful and nutritious recipe! 😊