Comida de la nevera
Tomato Stuffed Zucchini Boats
Tender zucchini halves filled with a sunny mix of onion, bell pepper, garlic and fresh tomato, topped with melted cheese. This cosy oven bake turns a humble vegetable into a colourful main that feels special, yet it is budget-friendly and easy enough for any weeknight.
What you'll need.
- 3 zucchini
- 1 onion
- 1 bell pepper
- 3 garlic cloves
- 1 large tomato
- Hard cheese, grated
- Oil for frying
- Salt and pepper
How to make it.
- Cut 3 zucchini in half lengthwise and trim a little off the bottoms so they stand steady. Score the flesh, season with salt and pepper, drizzle with oil and bake at 180°C (350°F) for 15 minutes.
- Meanwhile, chop the onion and soften it in a little oil, then add the chopped bell pepper and garlic.
- Pour boiling water over the tomato, slip off the skin, chop it and add to the pan. Let everything cook down into a thick filling.
- Spoon the filling over the zucchini halves and top generously with grated cheese.
- Return to the oven for 10 more minutes at 180°C (350°F), until the cheese is melted and golden.
My tips.
Score the zucchini deeply but do not cut through the skin, so the boats hold their shape and soak up flavour. For a heartier version, stir some cooked minced meat or white beans into the filling.
Good to know.
Can I make them ahead?
Yes, prepare the filling a day earlier and assemble and bake just before serving.
What cheese works best?
Any good melting cheese: mozzarella, gouda or cheddar all work nicely.
Is it a full meal?
It makes a light main on its own, or a lovely side for chicken or fish.
Prep 20 min · Cook 25 min · Total 45 min · Serves 3
Nutrition.
~180 kcal · Protein 8 g · Fat 11 g · Carbs 13 g (approximate, calculated automatically)
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