Stuffed Zucchini Boats

40 minServes 4 to 6

Hollowed zucchini halves filled with a breadcrumb, herb, and cheese mixture, baked until golden and tender.

Adjust▾

🌐Translate

⋯

prepPreheat oven to 475°F / 245°C
prepLine a baking sheet with parchment paper
2 large zucchini, halved lengthwise	Hollow out zucchini, place cut side up	Press scooped flesh in strainer, chop coarse pieces	Drizzle zucchini with oil, season with salt & pepper	Bake 475°F / 245°C, 16–18 min until golden	Serve with pesto
1 large egg, beaten	Mix filling until combined	Spoon filling into zucchini boats
100 g torn crusty bread, crumbled
65 g grated Parmesan cheese
½ garlic clove, minced
75 g quartered cherry tomatoes
2 teaspoons lemon zest
6 g fresh thyme leaves
30 g pine nuts
¼ teaspoon sea salt, plus more for sprinkling
Extra-virgin olive oil, for drizzling
Freshly ground black pepper
Pesto, for serving

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.