There’s something incredibly satisfying about transforming simple vegetables into a delicious meal. I love experimenting in the kitchen, and zucchini boats with tomato and cheese have become one of my favorite go-to recipes. They’re not only vibrant and tasty but also packed with nutrients, making them perfect for a wholesome dinner.
Preparing zucchini boats is easier than you might think. I enjoy hollowing out fresh zucchinis, layering them with juicy tomatoes and melty cheese, and then baking them to perfection. The result is a flavorful dish that’s both comforting and versatile. Whether you’re cooking for yourself or entertaining guests, these zucchini boats never fail to impress.
Recipe Overview
This zucchini boats with tomato and cheese recipe combines fresh vegetables with savory flavors to create a nutritious meal. I start by selecting fresh zucchini, which I halve and hollow out to make the perfect vessel. Then, I mix ripe tomatoes with shredded cheese, seasoning the mixture for extra flavor before filling each zucchini boat. Afterward, I bake them until the cheese is melted and bubbly, resulting in a delicious and wholesome dish that’s easy to prepare and perfect for any occasion.
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | medium zucchini |
| 1 cup | diced tomatoes |
| 1 cup | shredded cheese |
| 2 cloves | garlic, minced |
| 1 tsp | Italian seasoning |
| 1 tbsp | olive oil |
| To taste | salt |
| To taste | pepper |
Instructions
- Preheat my oven to 375°F (190°C).
- Slice the zucchini in half lengthwise and scoop out the centers.
- Drizzle olive oil inside each zucchini boat.
- In a bowl, combine diced tomatoes, shredded cheese, minced garlic, Italian seasoning, salt, and pepper.
- Fill each zucchini boat with the tomato and cheese mixture.
- Place the stuffed zucchini on a baking sheet and bake for 20-25 minutes until golden and bubbly.
Ingredients
These ingredients create delicious zucchini boats with tomato and cheese.
Main Ingredients
- Zucchini: 4 medium, fresh
- Tomatoes: 2 cups, ripe and chopped
- Cheese: 1.5 cups, shredded (mozzarella or your choice)
- Olive oil: 2 tablespoons
- Garlic: 3 cloves, minced
- Salt: 1 teaspoon
- Black pepper: ½ teaspoon
Optional Ingredients
- Basil: ¼ cup, fresh and chopped
- Parmesan cheese: ¼ cup, grated
- Red pepper flakes: ½ teaspoon
- Breadcrumbs: ½ cup
Preparation Steps
I follow these steps to prepare the zucchini boats with tomato and cheese.
Preparing the Zucchini
- Select and Wash: Choose 4 medium fresh zucchinis and wash them thoroughly under running water.
- Slice and Halve: Slice each zucchini lengthwise and cut them into halves.
- Hollow Out: Use a spoon to scoop out the center, creating boats with approximately a 1/4-inch thick shell.
- Season: Brush the hollowed zucchinis with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Pre-Bake (Optional): For a softer texture, bake the zucchini halves at 375°F (190°C) for 10 minutes before adding the filling.
Making the Tomato and Cheese Filling
- Prepare Tomatoes: In a bowl, combine 2 cups of ripe chopped tomatoes with 3 cloves of minced garlic.
- Add Cheese: Mix in 1.5 cups of shredded mozzarella cheese and ¼ cup of grated Parmesan cheese.
- Season: Stir in ½ teaspoon of red pepper flakes, if desired, along with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Incorporate Herbs: Add ¼ cup of fresh chopped basil to enhance the flavor.
- Mix Ingredients: Combine all ingredients thoroughly to ensure an even distribution of flavors.
- Fill Zucchini: Spoon the tomato and cheese mixture into each prepared zucchini boat, distributing it evenly.
Cooking Instructions
- Prepare the Zucchini
- I wash and slice the zucchinis in half lengthwise.
- I scoop out the centers, leaving a ½-inch shell.
- I brush each half with olive oil and season with salt and pepper.
- I pre-bake them at 375°F for 10 minutes for a softer texture.
- Create the Filling
- I mix 2 cups chopped tomatoes, 3 minced garlic cloves, and 1.5 cups shredded mozzarella.
- I add ¼ cup grated Parmesan, ¼ cup chopped basil, and ½ teaspoon red pepper flakes.
- I stir in ½ cup breadcrumbs if desired.
- Assemble and Bake
- I spoon the filling evenly into each zucchini boat.
- I arrange them on a baking sheet.
- I bake at 375°F for 20-25 minutes until the cheese melts and bubbles.
Serving Suggestions
Enhancing zucchini boats with complementary sides elevates the meal experience. Pair them with a mixed green salad featuring cherry tomatoes, cucumbers, and a light vinaigrette for a fresh contrast. Include a side of garlic bread or crusty baguette slices to add a satisfying crunch.
Garnishing the boats with fresh basil or parsley introduces vibrant color and additional flavor. For added protein, serve alongside grilled chicken breast or baked tofu, making the dish more filling.
Consider offering a light soup, such as minestrone or tomato basil, to start the meal. Additionally, a glass of white wine, like Sauvignon Blanc, complements the flavors of tomatoes and cheese perfectly.
| Side Dish | Description |
|---|---|
| Mixed Green Salad | Cherry tomatoes, cucumbers, light vinaigrette |
| Garlic Bread | Crusty baguette slices with garlic butter |
| Grilled Chicken | Seasoned and grilled for added protein |
| Fresh Herbs | Basil or parsley for garnish |
| Light Soup | Minestrone or tomato basil to start the meal |
| White Wine | Sauvignon Blanc complements tomato and cheese |
These serving options provide a balanced and enjoyable meal, perfect for both casual dinners and entertaining guests.
Conclusion
Making zucchini boats has become one of my favorite recipes. The combination of fresh tomatoes and melted cheese always hits the spot. It’s incredible how simple ingredients can create such a satisfying meal.
I love how versatile this dish is, perfect for a cozy night in or when entertaining friends. Plus it’s pretty easy to customize with your favorite flavors. Giving this recipe a try has definitely added a delicious staple to my cooking routine.
