Stuffed Zucchini Boats with Veggies

Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper for easy cleanup.

Wash the zucchini thoroughly. Trim off the stem ends. Slice each zucchini in half lengthwise. Using a spoon (a grapefruit spoon or melon baller works particularly well), carefully scoop out the flesh from the center of each half, leaving about a 1/4 to 1/2-inch thick border all around to create sturdy “boats.” Be careful not to puncture the skin.

Finely chop the scooped-out zucchini flesh. You’ll use this as part of the vegetable filling, ensuring no waste and adding moisture. Set aside.

For zucchini shells that hold their shape better and are less watery, place the hollowed-out zucchini boats cut-side up on the prepared baking sheet. Brush them lightly with olive oil and season with a pinch of salt and pepper. Bake for 10-15 minutes, just until they begin to soften slightly. This step helps to draw out some initial moisture. Remove from the oven and set aside.

While the zucchini shells might be pre-baking (or while the oven preheats if skipping that step), heat the 1 tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes.

Add the minced garlic, chopped red and yellow bell peppers, and grated carrot to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the peppers begin to soften.

Stir in the chopped mushrooms and the reserved chopped zucchini flesh. Cook for about 5-8 minutes more, allowing the moisture released from the mushrooms and zucchini to evaporate, until the vegetables are tender.

Stir in the halved or quartered cherry tomatoes, dried oregano, dried basil, salt, and freshly ground black pepper. Cook for another 2-3 minutes, just until the tomatoes begin to soften slightly. Taste and adjust seasonings if necessary.

Remove the skillet from the heat. Stir in the breadcrumbs, grated Parmesan cheese, and about half (1/2 cup) of the shredded mozzarella cheese. Mix well until everything is evenly combined. The filling should be moist but not overly wet.

Arrange the pre-baked (or raw) zucchini boat shells cut-side up on the baking sheet. Generously spoon the vegetable and cheese filling into each zucchini boat, mounding it slightly. Press the filling down gently.

Sprinkle the remaining half (1/2 cup) of the shredded mozzarella cheese evenly over the top of the filling in each boat.

Carefully place the baking sheet into the preheated 400°F (200°C) oven. Bake for 20-30 minutes (adjust time based on whether you pre-baked the shells – less time if pre-baked, more if starting raw). The zucchini boats are done when the zucchini shells are tender when pierced with a fork, the filling is heated through, and the cheese on top is melted, bubbly, and lightly golden brown. If you want more browning on the cheese, you can switch the oven to the broil setting for the last 1-2 minutes, watching very carefully to prevent burning.

Once baked, remove the baking sheet from the oven. Let the stuffed zucchini boats rest for 5-10 minutes before serving. This allows the filling to set slightly and makes them easier to handle. Garnish generously with fresh chopped parsley, if desired, just before serving.