Ingredients:

  • 4 medium zucchinis (approx. 1.5 lbs / 680g)
  • 1 tsp coarse sea salt
  • 1 tbsp olive oil
  • 1 ½ cups shredded mozzarella cheese (170g)
  • ½ cup grated parmesan cheese (50g)
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes
  • ¼ cup Panko breadcrumbs
  • 1 tbsp melted butter
  • 2 tbsp chopped scallions

Instructions:

  1. Slice the zucchinis in half lengthwise. Use a spoon to scoop out the center seeds, leaving a ¼ inch (6mm) wall.
  2. Sprinkle the hollowed centers with sea salt. Let them sit for 5 minutes. Note: This draws out the excess water.
  3. Pat the zucchini dry with a paper towel. Use a firm press to get as much moisture out as possible.
  4. In a mixing bowl, combine the shredded mozzarella, grated parmesan, minced garlic, chopped parsley, black pepper, and red pepper flakes.
  5. Stir the cheese mixture until the herbs are spread out evenly.
  6. Brush the inside of each zucchini boat with olive oil.
  7. Pack the cheese mixture firmly into the hollows, filling them to the brim.
  8. Preheat oven to 425°F (220°C). Arrange boats on a parchment lined baking sheet.
  9. Mix melted butter with Panko breadcrumbs and sprinkle the mix over the cheese.
  10. Bake for 12-15 minutes until the zucchini is tender and cheese is bubbling.
  11. Switch the oven to 'Broil' for 2 minutes until the cheese develops charred mahogany colored spots.
  12. Remove and garnish with fresh scallions.