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Baked large zucchini boats. Put zucchini halves in a large baking dish. Chop any bigger zucchini chunks into small pieces before adding them to the seedy pulpy innards and pressing them over a kitchen strainer. Zucchini is about to be in full swing and I cannot wait.

If you scoop too. Bake twice once before filling and once after filling. Use a spoon to carefully scoop the flesh out of the zucchinis.

In a medium bowl combine the zucchini flesh bread crumbs Cheddar cheese onion parsley salt most of the Parmesan cheese and egg. Ingredients 2 medium zucchini of equal size 10 cherry tomatoes halved 10 fresh small mozzarella balls halved 14 cup diced onion 14 cup diced red pepper Fresh basil Salt and pepper Olive Oil. You want the zucchini boat itself to be thick enough to be used as a vessel for the meat filling.

If youve got really big zucchini cut them into roughly 3-inch sections and then hollow them into cups. I would say your zucchini boats should be 14 to 12 an inch thick after you have scooped out all the. They are also a great alternative to pizza.

Add zucchini and cook until tender about 10-15 minutes. You have a meal and a creative way to use up all the zucchini in your garden. Sprinkle with parsley and serve warm.

Yes you can eat the skin on zucchini boats. Vegetarian Zucchini Boats. Sprinkle the Italian seasoning salt and pepper over the zucchini.