Baked Zucchini Boats ~
These garden-fresh zucchini stuffed with veggies serve 4 as a light main course or 8 as a side dish.
Late summer gardens everywhere are exploding with an abundance of veggies right now!
I’m the type of person who likes the idea of a garden a whole lot more than the manual labor that actually goes into maintaining a garden.
For this reason, my husband is the sole gardener in the family. I have somewhat of a say in what gets planted but really, it’s all him.
The bottom line is: We have a garden and it is thriving right now!
In addition to the standard crops we have every year – herbs, radishes, tomatoes, squash, peppers – my husband always likes to throw in something new and totally experimental. This year it’s Jerusalem artichokes, also known as sunchokes, so hopefully, I’ll be cooking with those soon.
Ingredients for Baked Zucchini Boats
You will need:
- 4 medium zucchini
- 7-ounce can diced green chiles, drained
- 1 slice sandwich bread, white or wheat, toasted and torn into small pieces
- 3/4 cup vegan cheddar cheese, shredded
- 2 Roma tomatoes, seeded and chopped
- 1/4 cup white onion, chopped
- 2 jalapeno peppers, finely chopped
- 2 tablespoons black olives, finely chopped
- 1/4 teaspoon dried basil
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon ground black pepper
How to Make Baked Zucchini Boats
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Remove stems from the zucchini then cut the zucchini in half lengthwise. Use a spoon to scoop out the pulp, leaving a 1/4-inch border around the edges. Chop the pulp.
STEP THREE: In a medium mixing bowl, combine the zucchini pulp, green chiles, bread pieces, cheese, tomatoes, onion, jalapenos, and olives. Season with basil, seasoned salt, and black pepper.
STEP FOUR: Spoon filling mixture into scooped-out zucchini.
STEP FIVE: Arrange stuffed zucchini in a baking dish. Cover tightly with foil.
STEP SIX: Bake 20 minutes, or until zucchini is fork-tender. Serve hot.
More Recipes You’ll Love!
- Zucchini Crostini
- Vegan Pasta Ratatouille
- Yellow Squash Casserole
- Creamy Vegan Butternut Squash Pasta
- Sweet Bell Pepper Bruschetta
Baked Zucchini Boats
Ingredients
- 4 medium zucchini
- 7- ounce can diced green chiles drained
- 1 slice sandwich bread white or wheat, toasted and torn into small pieces
- 3/4 cup vegan cheddar cheese shredded
- 2 Roma tomatoes seeded and chopped
- 1/4 cup white onion chopped
- 2 jalapeno peppers finely chopped
- 2 tablespoons black olives finely chopped
- 1/4 teaspoonn dried basil
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F.
- Remove stems from the zucchini then cut the zucchini in half lengthwise. Use a spoon to scoop out the pulp, leaving a 1/4-inch border around the edges. Chop the pulp.
- In a medium mixing bowl, combine the zucchini pulp, green chiles, bread pieces, cheese, tomatoes, onion, jalapenos, and olives. Season with basil, seasoned salt, and black pepper.
- Spoon filling mixture into scooped-out zucchini.
- Arrange stuffed zucchini in a baking dish. Cover tightly with foil.
- Bake 20 minutes, or until zucchini is fork-tender. Serve hot.
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