Description
Discover how to make delicious Parmesan Roasted Zucchini Boats with our easy recipe guide. Perfect for a tasty, healthy meal that’s ready in no time!
Ingredients
- 2 medium zucchini
- Vegetable oil
- Salt and freshly ground black pepper
- 3 cloves of garlic minced
- 2 tablespoon (30 ml) s minced fresh parsley leaves
- 1/2 cup (120 ml) freshly grated Parmesan cheese
- 1 cup (240 ml) panko breadcrumbs
- 1/2 cup (120 ml) grated Moz zarella cheese
- 4 tablespoon (60 ml) s butter melted
Instructions
- Set your oven to a temperature of 425°F to start warming up.
- Remove the ends of the zucchini, slice them lengthwise, and use a spoon to create a small channel by removing some seeds.
- Arrange the zucchini halves in a single layer on a baking tray, generously coat them with vegetable oil, and place them with the cut side facing down. Lightly season with salt and roast for about 12 to 15 minutes until they are tender yet still firm when pierced with a small knife.
- In the meantime, prepare the breadcrumb topping by mixing the garlic, parsley, Parmesan, a teaspoon of salt, and half a teaspoon of pepper in a medium-sized bowl. Stir in the panko and melted butter until everything is well combined.
- Flip the zucchini so the cut side is facing up, and carefully distribute the breadcrumb mixture evenly over each piece. Return to the oven and bake for another 8 to 10 minutes until the topping turns crispy. Enjoy while hot or warm.
Notes
- Ensure the garlic is finely minced for even flavor in the toppingnCut zucchini into equal thickness for uniform cookingnLet zucchini rest after baking for cheese to set before serving