Spinach Stuffed Zucchini Boats
Fun, colorful, and easy vegetable side that can be customized
Ingredients
- 2 medium zucchini results in 4 [½] zucchini servings
Filling
- 1 large egg beaten
- ½ cup Panko breadcrumbs
- 3 oz fresh chopped baby spinach
- ⅔ cup grated Parmesan cheese
- 1 TBS garlic squeeze tube
- ~16 quartered cherry tomatoes insides removed
- 1 tsp lemon zest
- 1 TBS fresh thyme leaves
- 1 tsp sea salt
- ¼ cup pine nuts
- 1-2 TBS water or chicken stock
- Extra-virgin olive oil
- Sea salt & Pepper
- Italian 3-cheese blend shredded
- Chopped fresh basil for garnish
Instructions
- Preheat oven to 450° F and line a baking sheet with parchment paper.
- Slice zucchini lengthwise and scoop out insides with melon baller leaving a little more than ¼-inch thickness around the edges. Discard scooped zucchini. Place zucchini boats hollow-side up on the baking sheet
- Mix together filling ingredients by hand until combined.
- Drizzle the hollowed-out zucchini with olive oil and sprinkle with salt & pepper. Spoon in the filling and bake for 16-18 mins or until the filling is set and is golden brown and crisp on top.
- Garnish with shredded cheese & basil.