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Zucchini Boats

From Cruising The Mediterranean on Wednesday, May 18, 2022

Serves: 4


  • 2 zucchini, halved lengthwise

  • 2 tbsp olive oil

  • 3 green onions, thinly sliced

  • 2 cloves garlic, grated

  • 2 tomatoes, chopped

  • ¼ cup chopped parsley

  • ¼ cup Parmigiano Reggiano, grated

  • ¼ cup fresh mozzarella, cubed


  1. Preheat oven to 400°.

  2. Scoop out the center of the zucchini and chop into small dice.

  3. Heat oil in a large sauté pan over medium heat; add the onion and garlic cook until fragrant. Add chopped zucchini pieces to pan with the tomatoes and cook, stirring, until the mixture is thickened, about 5 minutes. Stir in the parsley and grated Parm; season with salt and pepper.

  4. Fill the zucchini shells with the tomato mixture, sprinkle with the mozzarella and place on a baking sheet. Bake until the cheese is melted and the shells are slightly softened.


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