Stuffed Zucchini Boats with Egg and Cheese

These Stuffed Zucchini Boats are a delicious and aromatic dish packed with a savory filling of tomatoes, garlic, zucchini pulp, and cheese, topped with baked eggs. Perfect as a light dinner or hearty appetizer, they’re full of flavor and easy to prepare.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Ingredients

For the Zucchini Boats:

• Zucchini: 2 large
• Olive oil: For brushing
• Salt, pepper, and garlic powder: To taste

For the Filling:

• Tomato: 1, diced
• Garlic: 3 cloves, chopped
• Zucchini pulp: From the hollowed-out zucchini, diced
• Fresh parsley: 2 tablespoons, chopped
• Cheese: 100 g (1 cup), grated
• Mayonnaise: 2 tablespoons
• Salt, pepper, paprika, and garlic powder: To taste

For the Topping:

• Eggs: 4 large
• Chopped tomatoes: 2 tablespoons (for garnish)
• Cheese: To taste (for garnish)
• Parsley: For garnish

Directions

• Prepare the Zucchini Boats:
  • Preheat your oven to 180°C (356°F).
  • Cut the zucchinis in half lengthwise and scoop out the pulp, setting it aside for the filling.
  • Season the hollowed-out zucchini with salt, pepper, and garlic powder, and brush with olive oil.
  • Place the zucchini halves on a baking tray lined with parchment paper.
• Prepare the Filling:
  • In a mixing bowl, combine the diced tomato, chopped garlic, diced zucchini pulp, parsley, grated cheese, mayonnaise, and seasonings (salt, pepper, paprika, and garlic powder). Mix well.
• Fill the Zucchini Boats:
  • Spoon the filling into the hollowed-out zucchini halves, pressing gently to pack it in.
• Add the Eggs and Garnish:
  • Crack an egg into each filled zucchini half. Sprinkle with a pinch of salt and top with chopped tomatoes, cheese, and parsley.
• Bake:
  • Bake the zucchini boats in the preheated oven for 40 minutes or until the eggs are set and the cheese is golden and bubbly.
• Serve:
  • Allow to cool slightly before serving. Garnish with additional parsley if desired.

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