Cheesy stuffed zucchini boats
Stuffed Zucchini Boats are a delicious and light second course, totally based on vegetables (without meat) and with a tasty stringy filling! If there is a vegetable that I consume in almost industrial quantities, it is zucchini!! There are so many recipes you can make with zucchini that you just need to use a little imagination! Today I decided to prepare some delicious and very easy zucchini boats stuffed with smoked provolone. These stuffed zucchini boats are really delicious and are excellent both hot and cold. We can eat them either as a main course or as an appetizer. We can also fill them as we like. For example, vegetarians can avoid using meat and stuff zucchini with their pulp with added cheese. Let's take a look at the necessary ingredients.
Ingredients
4 zucchini (about 600/700 grams)1egg25 g breadcrumbs (+ to taste to put on top of the zucchini before going into the oven)70 g smoked provola cheese (or cheese to taste)20 g breadcrumbs15 g Parmigiano Reggiano garlicsaltPepperolive oil
Preparation
So to prepare your zucchini boats you can choose two cooking methods.
First methodWash the courgettes and boil them for about 5 minutes in plenty of lightly salted water. Then drain and leave to cool. Then cut them in half and scoop them out with a knife to remove the pulp (which you will set aside).
Second methodIn this case (the one I followed) the zucchini are stuffed raw. You need to wash the zucchini well, then cut them in half and scoop out the flesh with the help of a knife. Heat a little olive oil in a frying pan, add a little garlic (only if you like) and cook the raw zucchini pulp that you have obtained by digging them. Once cooked, let it cool. At this point, prepare the filling, which will be the same for both methods. Take a bowl and put the pulp inside (whether it is boiled in the first case or cooked in a pan in the second). Add the breadcrumbs, 1 medium whole egg, grated Parmigiano Reggiano and diced smoked provolone. If you don't like smoked provolone, you can also choose other types of cheese, better to avoid mozzarella which releases too many liquids during cooking. In a small bowl, soak the breadcrumbs with a little water (or milk) and then squeeze well. Add it to the rest of the mixture. Mix everything with a fork, or with your hands, until you get a homogeneous mixture. If it's too liquid, add another handful of breadcrumbs, just as needed. At this point you can stuff the zucchini. Lightly salt the inside and outside of each boat and place them on a baking sheet lined with parchment paper and greased with a little oil. Season the inside of the boats with a drizzle of oil and place the filling inside with the help of your hands. Once stuffed, season with a drizzle of olive oil, a pinch of salt and pepper (if you like) and sprinkle with breadcrumbs. Cook in a preheated oven, at 180 ° C, static mode, for about 40 minutes. The cooking time in this case varies based on the type of cooking you have chosen. If you boil the zucchini before stuffing them, the cooking time in the oven will be shorter than if you use them raw. In the latter, also depending on your oven, it could take up to an hour. Once your zucchini boats are cooked, put them in a serving dish and enjoy!
Stuffed Zucchini Boats are a delicious and light second course, totally based on vegetables (without meat) and with a tasty stringy filling! If there is a vegetable that I consume in almost industrial quantities, it is zucchini!! There are so many recipes you can make with zucchini that you just need to use a little imagination! Today I decided to prepare some delicious and very easy zucchini boats stuffed with smoked provolone. These stuffed zucchini boats are really delicious and are excellent both hot and cold. We can eat them either as a main course or as an appetizer. We can also fill them as we like. For example, vegetarians can avoid using meat and stuff zucchini with their pulp with added cheese. Let's take a look at the necessary ingredients.
Ingredients
4 zucchini (about 600/700 grams)
1egg
25 g breadcrumbs (+ to taste to put on top of the zucchini before going into the oven)
70 g smoked provola cheese (or cheese to taste)
20 g breadcrumbs
15 g Parmigiano Reggiano
garlic
salt
Pepper
olive oil
Preparation
So to prepare your zucchini boats you can choose two cooking methods.
First method
Wash the courgettes and boil them for about 5 minutes in plenty of lightly salted water. Then drain and leave to cool. Then cut them in half and scoop them out with a knife to remove the pulp (which you will set aside).
Second method
In this case (the one I followed) the zucchini are stuffed raw. You need to wash the zucchini well, then cut them in half and scoop out the flesh with the help of a knife. Heat a little olive oil in a frying pan, add a little garlic (only if you like) and cook the raw zucchini pulp that you have obtained by digging them. Once cooked, let it cool. At this point, prepare the filling, which will be the same for both methods. Take a bowl and put the pulp inside (whether it is boiled in the first case or cooked in a pan in the second). Add the breadcrumbs, 1 medium whole egg, grated Parmigiano Reggiano and diced smoked provolone. If you don't like smoked provolone, you can also choose other types of cheese, better to avoid mozzarella which releases too many liquids during cooking. In a small bowl, soak the breadcrumbs with a little water (or milk) and then squeeze well. Add it to the rest of the mixture. Mix everything with a fork, or with your hands, until you get a homogeneous mixture. If it's too liquid, add another handful of breadcrumbs, just as needed. At this point you can stuff the zucchini. Lightly salt the inside and outside of each boat and place them on a baking sheet lined with parchment paper and greased with a little oil. Season the inside of the boats with a drizzle of oil and place the filling inside with the help of your hands. Once stuffed, season with a drizzle of olive oil, a pinch of salt and pepper (if you like) and sprinkle with breadcrumbs. Cook in a preheated oven, at 180 ° C, static mode, for about 40 minutes. The cooking time in this case varies based on the type of cooking you have chosen. If you boil the zucchini before stuffing them, the cooking time in the oven will be shorter than if you use them raw. In the latter, also depending on your oven, it could take up to an hour. Once your zucchini boats are cooked, put them in a serving dish and enjoy!
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