Description
Roasted Zucchini Boats are a charming and nutritious way to celebrate Mother’s Day with a light, satisfying dinner. These tender zucchinis are hollowed out and filled with a vibrant mixture of cherry tomatoes, feta cheese, and fresh basil, all drizzled with olive oil. Not only are they visually stunning, but they also deliver a burst of flavor in every bite. Perfect for busy evenings or special occasions, this recipe is easily customizable to please everyone at your table.
Ingredients
Scale
- 2 medium zucchinis
- 2 tbsp extra virgin olive oil
- 1 cup diced cherry tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly coat a baking dish with nonstick spray.
- Halve the zucchinis lengthwise and scoop out some flesh to create space for the filling.
- In a bowl, mix the cherry tomatoes, feta cheese, basil, olive oil, salt, and pepper.
- Generously fill each zucchini half with the mixture.
- Place the stuffed zucchinis in the baking dish and bake for 20-25 minutes until tender yet firm.
- Serve warm with an additional drizzle of olive oil and garnish with extra basil if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 220
- Sugar: 3g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg