Ingredients:

  • 4 medium zucchinis, halved lengthwise
  • 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup panko breadcrumbs
  • 1/4 cup fresh Italian parsley, chopped
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice zucchinis in half lengthwise. Use a spoon or melon baller to scoop out the center flesh, leaving a 1/4 inch (6mm) thick wall around the edge. Sprinkle the hollowed centers with salt and let them sit for 5 minutes; pat dry with a paper towel to remove excess water.
  2. Melt butter in a skillet over medium heat. Add the diced onion and sauté for 3-4 mins until translucent. Stir in the minced garlic and cook for 60 seconds until the fragrance is pungent but not brown. Remove from heat.
  3. In a mixing bowl, combine the sautéed garlic-onion mixture with breadcrumbs, parsley, oregano, black pepper, and half of the mozzarella and Parmesan. Stir until the crumbs are evenly coated in the butter and herbs.
  4. Brush the inside of the zucchini boats with olive oil. Spoon the filling generously into each boat, pressing down slightly to ensure stability. Top with the remaining cheese.
  5. Place the boats on a parchment-lined baking sheet and bake for 20-25 mins until the zucchini is tender and the cheese is golden-brown.