Ingredients
Scale
- 2 medium zucchinis (approximately 300g each)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil or parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Slice each zucchini in half lengthwise and scoop out some flesh to create a boat shape.
- In a bowl, mix olive oil, minced garlic, salt, and pepper. Brush this mixture over the zucchini halves.
- Combine chopped zucchini flesh, cherry tomatoes, and herbs in another bowl; fill each zucchini boat generously with this mixture.
- Sprinkle grated Parmesan cheese on top of each filled zucchini.
- Place the stuffed zucchinis on a baking sheet lined with parchment paper and roast for 25-30 minutes until golden brown and tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini half (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg