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Perfectly baked Parmesan zucchini boats are a true delight, and knowing when to take them out of the oven is key to achieving that delicious, golden-brown finish. After baking for about 25–30 minutes at 375°F (190°C), keep an eye on the cheese. It should be melted and bubbly, with a light golden crust. The zucchini should be tender yet still retain a slight bite. To test for doneness, you can insert a fork into the zucchini; it should go in easily but not be mushy. If the cheese is browning too quickly, you can cover the dish loosely with aluminum foil to prevent burning while allowing the zucchini to cook through.

Baked Parmesan Zucchini Boats

Discover the joy of cooking with these Baked Parmesan Zucchini Boats, a delicious and nutritious dish perfect for any occasion. This easy recipe showcases tender zucchini stuffed with a creamy mixture of cheeses, vibrant cherry tomatoes, and nutrient-rich spinach. Ideal as a light main course or a healthy side dish, these boats are packed with flavor and health benefits. Enjoy a delightful meal that celebrates seasonal produce while satisfying your cheese cravings!
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Ingredients
  

4 medium zucchinis

1 cup cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

½ teaspoon crushed red pepper flakes (optional)

Salt and pepper, to taste

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: Wash the zucchinis under cold water, then slice them in half lengthwise. Using a spoon, scoop out the center of each zucchini half to create a boat shape, reserving the scooped-out flesh for later.

      Make the Filling: In a medium bowl, combine the reserved zucchini flesh, halved cherry tomatoes, chopped spinach, minced garlic, half of the mozzarella cheese, and half of the Parmesan cheese. Add olive oil, oregano, crushed red pepper flakes (if using), and season with salt and pepper to taste. Mix until well combined.

        Stuff the Zucchini Boats: Place the hollowed zucchini halves on a baking sheet lined with parchment paper. Generously fill each zucchini boat with the prepared filling, pressing down slightly for a snug fit.

          Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheese evenly over the filled zucchini boats.

            Bake: Bake in the preheated oven for about 25–30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

              Garnish and Serve: Remove from the oven, allow to cool slightly, then garnish with fresh basil leaves if desired. Serve warm as a delicious side dish or a light main course.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4