Description
Roasted zucchini boats are a vibrant and nutritious dish perfect for any light dinner, especially on Mother’s Day. These delightful vessels are filled with a savory blend of cherry tomatoes, feta cheese, and fresh basil, making each bite a burst of flavor. Simple to prepare and visually appealing, this recipe is ideal for impressing family and friends without the fuss. Enjoy these delicious zucchini boats as a healthy meal that celebrates both taste and creativity.
Ingredients
Scale
- 2 medium zucchinis
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/3 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Slice the zucchinis in half lengthwise and scoop out some of the flesh to create 'boats.'
- In a mixing bowl, combine the scooped zucchini flesh, cherry tomatoes, red onion, olive oil, salt, pepper, feta cheese, and basil.
- Fill each zucchini boat generously with the filling mixture.
- Roast in the preheated oven for 25-30 minutes until tender and slightly golden.
- Serve warm, garnished with additional basil if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini boat (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Customize fillings with cooked quinoa or other favorite cheeses. Store leftovers in an airtight container for up to three days; reheat in the oven at 350°F (175°C) for about 10 minutes.