Many gardens are overflowing with zucchini or courgettes and fresh herbs at this time of year, so here’s a delicious recipe that combines these two with other summery veggies. It’s savoury, warm, soft, and delicious. It’s perfect for a low-calorie starter or as a main dish.
The creamy cheesy flavour complements the tender, juicy courgettes beautifully, making this dish a healthier alternative when you’re craving pizza.
- 2 small to medium zucchinis
- 2 Tbsps. extra virgin olive oil
- 1/2 cup onion, diced
- 2 medium garlic cloves, minced
- 1 cup bell pepper, diced
- 1 cup cremini mushrooms, diced
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 2 Tbsps. fresh parsley, chopped
- 1/2 tsp. salt
- 1/4 tsp. black pepper, ground
- 1 cup panko bread crumbs
- 1/4 cup Parmesan cheese, grated, plus extra for garnish
- 1/8 cup Romano cheese, grated
- Trim stem ends from zucchini, then slice about 1/4 off lengthwise, plus a small sliver lengthwise from the bottom so the zucchini lays flat. Dice up excess.
- Score the inside of the large piece with a paring knife, then scoop out the inside with a melon baller or small spoon. Do not to puncture through to the bottom, as it should look like a canoe.
- Heat olive oil on medium heat in a pan. Add onion, and cook for 2 minutes.
- Add garlic, bell pepper, mushrooms, and diced zucchini excess. Mix and sauté for about a minute.
- Remove from heat and mix in oregano, basil, parsley, salt, black pepper, and cheeses. Stir until combined.
- Fill each zucchini boat with the vegetables, pressing in lightly. Sprinkle with bread crumbs.
- Bake uncovered for 35 minutes at 375 °F. Don’t let the zucchini holders get too limp.
- Remove from oven, sprinkle with extra cheese, and serve!
Check it out below, and watch the video to get the technique down pat.