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How to Store<\/h2>\n Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave for a quick warm-up, or pop them in a 350\u00b0F oven for about 10 minutes if you want the top to re-crisp a little.<\/p>\n
I don\u2019t recommend freezing the assembled boats. Zucchini has a lot of water in it, and it turns soft and mushy once it\u2019s frozen and thawed. If you want to get ahead on prep, you can make the filling by itself and freeze it for up to 2 months, then thaw it and stuff fresh zucchini shells when you\u2019re ready to bake.<\/p>\n<\/div>\n<\/div>\n\n
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Questions and Answers: Baked Stuffed Zucchini Boats<\/h2>\n<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n
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\nCan I use other cheeses to make zucchini boats?<\/strong>Can I make stuffed zucchini ahead of time?<\/strong>Can I make gluten-free baked stuffed zucchini?<\/strong>Can I add meat or protein to the stuffing for zucchini boats?<\/strong>How do I know when the zucchini is fully cooked?<\/strong>\n
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More Recipes You\u2019ll Like<\/h2>\n <\/div>\n<\/div>\n
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Have a question or thought to share?<\/h3>\n If you have a question about the recipe or if you\u2019ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.<\/p>\n
Thank you for stopping by. It means a lot to have you here.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Recipe<\/h2>\n\n
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\n\nPreheat the oven to 350. Prepare a small baking dish with oil, butter, or cooking spray.<\/p>\n<\/li>\n
\nWash the zucchini well and cut it in half lengthwise. Microwave for 2-3 minutes. (This softens it slightly and makes it easier to remove the interior.)<\/p>\n<\/li>\n
\nRemove from the microwave and cool briefly.<\/p>\n<\/li>\n
\nScore \u00bc\u201d in from the edge with a sharp knife. Using a spoon, scoop out the zucchini flesh with a spoon. Reserve the removed zucchini and zucchini shells for later.<\/p>\n<\/li>\n
\nMelt butter and olive oil in a large skillet over medium-high heat. Add the green onions and cook for 2-3 minutes or until slightly softened.<\/p>\n<\/li>\n
\nTo the skillet with the sauteed onions, add the reserved zucchini, diced tomato, salt, pepper, bread crumbs, and Parmesan cheese. Stir well to combine. Remove the pan from the heat.<\/p>\n<\/li>\n
\nFill the reserved zucchini shells with the mixture. Place in the prepared baking pan and sprinkle more parmesan cheese on top. Drizzle with additional olive oil.<\/p>\n<\/li>\n
\nBake at 350 for approximately 20 minutes or until tender.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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\nMicrowaving the zucchini halves softens them quickly without heating the oven for as long.<\/li>\n Use a baking dish just large enough to hold the zucchini halves snugly so they support each other while baking.<\/li>\n For more color on top, finish under the broiler for a minute or two, watching closely so it doesn\u2019t burn.<\/li>\n Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350\u00b0F oven.<\/li>\n Don\u2019t freeze the assembled boats. The zucchini turns soft and mushy from freezing.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Serving <\/span>1<\/span>Calories <\/span>365<\/span>kcal<\/span><\/span>Carbohydrates <\/span>30<\/span>g<\/span><\/span>Protein <\/span>16<\/span>g<\/span><\/span>Fat <\/span>21<\/span>g<\/span><\/span>Saturated Fat <\/span>9<\/span>g<\/span><\/span>Polyunsaturated Fat <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat <\/span>9<\/span>g<\/span><\/span>Trans Fat <\/span>0.2<\/span>g<\/span><\/span>Cholesterol <\/span>32<\/span>mg<\/span><\/span>Sodium <\/span>664<\/span>mg<\/span><\/span>Potassium <\/span>769<\/span>mg<\/span><\/span>Fiber <\/span>4<\/span>g<\/span><\/span>Sugar <\/span>9<\/span>g<\/span><\/span>Vitamin A <\/span>
![\"Four](\"https:\/\/www.lanascooking.com\/wp-content\/uploads\/2024\/04\/baked-stuffed-zucchini-boats-2026-pin2-150x150.jpg\")
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