Ingredients:

  • 4 medium zucchinis (approx. 2 lbs / 900g), halved lengthwise
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 3 cloves garlic, minced
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp Italian seasoning
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice zucchinis in half lengthwise. Use a spoon to scoop out the center flesh, leaving a 1/4 inch (6mm) wall around the edges to create a boat shape.
  3. Brush the insides and bottoms of the boats with olive oil and sprinkle with salt and pepper.
  4. In a mixing bowl, combine the grated Parmesan, shredded mozzarella, minced garlic, Panko breadcrumbs, and Italian seasoning.
  5. Stir in the chopped parsley until the mixture is evenly distributed.
  6. Spoon the cheese mixture generously into each zucchini boat, pressing down slightly with the back of the spoon.
  7. Place the boats on the prepared baking sheet and bake for 20–25 minutes until the cheese is bubbly and the zucchini edges are golden-brown.