Baked Zucchini

Light, cheesy baked zucchini boats filled with a savory mixture of sautéed zucchini, onion, garlic and tomatoes, topped with melted cheese and herbs — a versatile side or light main perfect for weeknights.

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Course: Appetizer

Cuisine: Mediterranean

Keyword: baked zucchini, zucchini boats, cheesy baked zucchini, easy side dish, vegetarian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 160kcal

Ingredients

4 medium zucchinis
1 cup shredded mozzarella or cheddar
1/2 cup grated Parmesan
1 small onion finely chopped
2 cloves garlic minced
1 cup cherry tomatoes halved (optional)
1/4 cup breadcrumbs optional
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme or 1 tbsp fresh thyme leaves
Salt and freshly ground black pepper to taste
Fresh parsley or basil for garnish

Instructions

Preheat the oven to 400°F (200°C) and lightly oil a baking dish.
Wash zucchinis, trim ends and cut each in half lengthwise.
Scoop out the center flesh with a spoon to create boats, leaving about 1/4 inch of flesh.
Chop the reserved zucchini flesh and set aside.
Heat olive oil in a skillet over medium heat; sauté onion until translucent.
Add garlic and cook 30 seconds, then add chopped zucchini flesh and cherry tomatoes; cook until softened.
Stir in oregano, thyme, salt and pepper; remove from heat and mix in half the mozzarella and half the Parmesan.
Fill each zucchini boat evenly with the vegetable-cheese mixture and top with remaining cheeses and breadcrumbs if using.
Place boats in the prepared baking dish, drizzle a little olive oil over them, and bake 25–30 minutes until zucchini is tender and cheese is golden.
Garnish with fresh parsley or basil, let rest 5 minutes, and serve warm.

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