Stuffed zucchini boats with parmesan


You know that vegetables should take centre stage at all of your meals but this can be hard if you’re in a veggie rut. So if you’re currently in search of ways to dress up those vegetable sides, here is a simple recipe to get you back on track.

These zucchini boats with parmesan are whimsical enough for your children, and dressy enough to earn a spot at your next dinner party. So scroll down for the recipe and enjoy.




Serves 4  Prep time: 10 minutes   Cooking time: 15 minutes


  • 4 small zucchini
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 3/4 cup diced tomatoes, canned or fresh
  • 1/4 teaspoon salt
  • 8 leaves fresh basil, sliced thinly
  • 1/4 cup freshly grated parmigiano reggiano cheese


  1. Bring a medium sized pot of water to a boil. Add zucchini, cook for 5 minutes or until fork tender. Drain.
  2. With a melon baller or small spoon, carve the zucchini on all of its length and gather the zucchini flesh in a separate bowl.
  3. Set the hollowed-out zucchini on a rimmed sheet pan lined with foil and set aside.
  4. In a medium sauce pan, heat the olive oil and garlic, stirring until fragrant, about 1 minute. Add the zucchini flesh, diced tomatoes, salt and let simmer for 5 minutes. Add the basil and remove from the heat.
  5. Set the oven to broil and place rack in the top part of the oven.
  6. Separate the filling evenly into each zucchini and top with the grated cheese.
  7. Place the zucchini under the broiler for 2 minutes or until slightly golden.
  8. Serve and enjoy.

*Are you planning ahead? You can follow steps 1 through 6, top with the grated cheese and set in the fridge. Simply place under the broiler moments before serving.


Per serving

The facts:  Calories 115   Total fat: 8g   Carbohydrates: 7g   Sodium: 290mg Protein: 4g   Fiber: 2g


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