Crispy Stuffed Zucchini Boats

This is one of the best ways to enjoy zucchini. It’s easy to make and the perfect side dish or snack. Add Italian sausage and make it a meal!

Serves 6-8

Ingredients:

Stuffing:

1 tablespoon minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh basil leaves
1/2 cup Violife or Trader Joe’s dairy-free parmesan cheese
3/4 cup gluten-free panko (Japanese bread flakes) or gluten-free bread crumbs
3 ½ tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Option: add 2 minced cooked Italian chicken sausages (1/4 lb.) plus another zucchini.
Serving option: Gluten-Free marinara sauce

NOTE: This is also a great stuffing for mushroom caps!

Directions:

Preheat the oven to 425°F.
Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out the channel of seeds with a regular teaspoon.
Place the zucchini in a single layer on a parchment paper-lined sheet pan. Brush all over with olive oil, sprinkle with sea salt, and turn the zucchini cut side down to draw out excess moisture.
Roast for 12-14 minutes, until just tender but still firm when tested with the tip of a small paring knife.
Meanwhile, make the stuffing. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the optional sausage.
Add the panko and 3 ½ tablespoons of olive oil and mix well.
Turn the zucchini cut-side up and spoon a heaping tablespoon of the panko mixture evenly onto each zucchini.
Bake for another 8 to 10 minutes, until the panko is crispy. If it’s not crispy and golden, place it under the broiler for 60-90 seconds, keeping a close eye on it so it doesn’t burn.
Serve hot, warm, or at room temperature.

Enjoy!