Four Cheese Zucchini Boats in 45 Minutes

Instructions:

1. Slice each zucchini lengthwise and use a spoon or melon baller to scoop out the center flesh, leaving a 1/4-inch wall around the edges.
2. Sprinkle the insides of the zucchini boats with kosher salt and let them sit for 10 minutes, then pat dry with a paper towel to remove excess moisture.
3. Lightly brush the interior and exterior of the boats with olive oil.
4. In a mixing bowl, beat the softened cream cheese and melted butter until smooth.
5. Stir in the mozzarella, Parmesan, feta, minced garlic, and black pepper.
6. Fold in the chopped parsley and half of the Panko breadcrumbs.
7. Spoon the cheese mixture generously into each zucchini boat and smooth the top with a spatula.
8. Sprinkle the remaining breadcrumbs over the top.
9. Bake at 400°F (200°C) for 20–25 minutes until the zucchini is tender and the cheese is deep golden brown.