Q1: What is the absolute, number one secret to a stuffed zucchini that is not watery or soggy?

The secret is to squeeze out as much moisture as you possibly can from the scooped-out zucchini flesh before you add it to your filling. Zucchini has a very high water content. If you were to add it directly to the breadcrumb mixture, it would release all that water as it bakes and create a very wet and soggy filling. Wringing it out in a clean kitchen towel or a fine-mesh strainer is the crucial step that guarantees a perfect, moist but not watery, result.

Q2: Can I make these stuffed zucchini boats ahead of time?

Yes! The best method is to prepare the entire filling and store it in an airtight container in the refrigerator for up to 2 days. When you are ready to eat, you can simply hollow out your fresh zucchini, fill them, and bake them. You can also fully assemble the unbaked zucchini boats and store them in the refrigerator for up to 24 hours.

Q3: What is the best and easiest way to hollow out a zucchini?

The easiest method is to use a simple small spoon or a melon baller . After you have sliced your zucchini in half lengthwise, just use the edge of the spoon to gently scrape and scoop out the seedy, center part of the flesh, being sure to leave a sturdy 1/4-inch border all the way around to create a strong "boat."

Q4: Can I freeze stuffed zucchini?

It is generally not recommended to freeze stuffed zucchini. Because zucchini has such a high water content, the texture can become very soft and mushy upon thawing and reheating. This dish is at its absolute best when it is made fresh.

Q5: Can I make this recipe in an air fryer?

Yes, an air fryer would be a fantastic way to cook these! Simply preheat your air fryer to 375°F (190°C) . Place the filled zucchini boats in a single layer in your air fryer basket. You will likely need to work in batches. Cook for about 10-12 minutes, until the zucchini is tender and the topping is a beautiful, deep golden brown.

The Best Cheesy & Healthy Stuffed Zucchini Boats

A healthy and flavorful vegetarian recipe for stuffed zucchini boats. In this dish, large zucchini are halved lengthwise and the flesh is scooped out to create a ‘boat.’ A savory stuffing is then made by combining the scooped-out zucchini flesh with torn crusty bread, Parmesan cheese, cherry tomatoes, pine nuts, and fresh herbs. The zucchini boats are filled with this mixture and then baked at a high temperature until the filling is set and becomes golden brown and crisp on top. They are best served with a dollop of pesto.

Author: Evelyn

Ingredients

2 large zucchini, or 3 medium, halved lengthwise
1 large egg, beaten
1 cup torn crusty bread, crumbled
⅔ cup grated Parmesan cheese
½ garlic clove, minced
½ cup quartered cherry tomatoes
2 teaspoons lemon zest
2 tablespoons fresh thyme leaves
¼ cup pine nuts
¼ teaspoon sea salt, plus more for sprinkling
Extra-virgin olive oil, for drizzling
Freshly ground black pepper
Pesto, for serving

Instructions

Preheat the oven to 475°F and line a baking sheet with parchment paper.
Use a small spoon to hollow out the flesh of the zucchini halves, leaving a border of about ¼-inch thickness. Place the hollowed-out zucchini boats cut-side up on the baking sheet.
Make the Filling: Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. You should have about 1 cup of flesh.
Chop any coarse pieces of the zucchini flesh and transfer it to a medium bowl. Add the egg, bread crumbs, Parmesan cheese, garlic, tomatoes, lemon zest, thyme, pine nuts, and salt. Mix until just combined.
Stuff and Bake: Drizzle the hollowed-out zucchini boats with olive oil and sprinkle with salt and pepper.
Spoon the filling into the boats.
Bake for 16 to 18 minutes, or until the filling is set and is golden brown and crisp on top.
Serve the stuffed zucchini boats with a dollop of pesto.

Notes

Squeezing the excess water from the scooped zucchini flesh is a crucial step to prevent the filling from becoming watery.
This recipe is a great way to use the entire vegetable, as the scooped-out flesh becomes the base of the stuffing.
Baking at a high temperature helps to make the topping crisp and brown.

Find it online: https://cookupjoy.com/healthy-stuffed-zucchini-boats/