Preheat the oven to 400 degrees F.

Baked large zucchini boats. Chop any bigger zucchini chunks into small pieces before adding them to the seedy pulpy innards and pressing them over a kitchen strainer. 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. Melted cheese fresh tomatoes basil and tasty zucchini.

Scoop out the flesh of the zucchini making a boat. Fill the zucchini boats with the mixture. This 15-inch beauty is courtesy of my wonderful friend Susan.

Use up all the filling and topping piling it high if needed. Use a spoon to carefully scoop the flesh out of the zucchinis. Sprinkle mixture over zucchini boats.

In a medium bowl combine the zucchini flesh bread crumbs Cheddar cheese onion parsley salt most of the Parmesan cheese and egg. Add zucchini and cook until tender about 10-15 minutes. I would say your zucchini boats should be 14 to 12 an inch thick after you have scooped out all the.

Instead of regular bread sticks serve these zucchini boats and ditch the carbs. Ad Hall of Fame boat dealer with a full line of Cobalt Boats offering salesservice storage. You want the zucchini boat itself to be thick enough to be used as a vessel for the meat filling.

Zucchini Boats with Parmesan Crumble is a quick and easy way to enjoy a bounty of garden zucchini. Bake twice once before filling and once after filling. Bring a large pot of salted water to a boil.