Zucchini Boats

Zucchini Boats (Vegan optional)

I discovered these tiny, beautiful boats while perusing @minimalistbaker’s Instagram page last summer. As a lover of zucchini and all things Italian, these felt like the perfect compliment to a pan fried gnocchi dish I was serving at a small (socially distant) dinner party. Unlike Minimalist Baker, I opted not to use vegan sausage as the zucchinis I had on hand were quite small. However, for the carnivores out there, I’d recommend a sweet or spicy Italian sausage.

The Recipe

Total Cook Time: 45 minutes

Servings: 4 - 6

Ingredients:

3 medium sized zucchinis

2-3 Tbsp olive or avocado oil

½ tsp garlic powder

½ tsp salt

½ tsp black pepper

½ tsp crushed red pepper

½ cup diced onion

3 cloves garlic (minced)

1 cup marinara sauce

3 Tbsp Parmesan (vegan optional)

Fresh basil

Instructions:

1.       Preheat oven to 400 degrees.

2.       Halve zucchini lengthwise and use a spoon to scoop out the flesh in order to create room for sauce & cheese.

3.       Lightly brush the zucchini with a bit of oil and season each with salt, garlic powder, and a pinch of red pepper flake.

4.       Heat a large skillet over medium-high heat. Once hot, lay the zucchini cut-side down and sear until the edges appear browned.

5.       Transfer zucchini to a lightly greased baking dish cut-side up.

6.       To the same skillet over medium heat add oil, onion, garlic, and pepper flake and sauté for 3-4 minutes until slightly browned. Remove from heat and stir in marinara sauce.

7.       Divide your sauce mixture evenly between the zucchini boats and top with parmesan cheese.

8.       Bake uncovered for 20 - 25 minutes.

9.       Once slightly cooled, top with a sprinkle of parmesan cheese, cracked black pepper, and fresh basil.

10.     ADDITIONAL NOTE: Do not leave zucchini unattended in oven to “keep warm” as this will overcook the boats, leaving them soggy and you disappointed.