What's better than roasted zucchini? Roasted zucchini stuffed with delicious veggies! I actually made this recipe a while ago and I have finally decided to post about it. It was such a delicious lunch and it was super healthy as well! It also doesn't take too long to make and is super customize-able to whatever you like.
I came up with this recipe after making my eggplant boats (which you should totally check out as well) and I wanted to try to stuff another vegetable as well. Hence, I came up with this simple recipe and it came out almost perfect (although the filling doesn't stay in the zucchini as well because it's too skinny, but that doesn't mean it didn't taste amazing still). I really hope you give this recipe a try!
Zucchini Boat Recipe
Serves 1-2
Ingredients:
- 1 zucchini
- 2 tsp vegetable oil
- 6 cherry tomatoes, cut in half.
- 1 package frozen veggie pasta with olive oil
- 1/2 tbsp lemon juice
- garlic powder (to taste)
- Italian seasoning (to taste)
- salt & pepper (to taste)
- drizzle of balsamic glaze (optional)
Steps:
1. Preheat oven to 400 degrees Fahrenheit.
2. Line a baking sheet with parchment paper or silicone baking mat.
3. Cut the zucchini in half lengthwise.
4. Rub each half with about a tsp of oil on each.
5. Season each half with garlic powder, salt, and pepper to your liking.
6. Place the halves flat side down on the baking sheet and bake for 25-30 minutes, or until roasted and tender.
7. Cook the paste according to package and toss with tomatoes, lemon juice, Italian seasoning, and olive oil if your pasta doesn't come with any on it (mine did so I didn't need to add any).
8. Scoop out the inside of the zucchini and fill the "boats" with the pasta mixture.
9. Drizzle the top with balsamic glaze (optional).
*Tip: If you can't find frozen veggie pasta, feel free to use regular pasta in its place.
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