Ingredients
- 6 medium zucchini
- ¼ medium onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons pine nuts
- ½ cup grated Asiago cheese, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Why This Dish Is So Satisfying
These zucchini boats are a fresh and healthy way to enjoy vegetables. They combine vibrant Mediterranean flavors with a satisfying texture. Plus, they are easy to prepare and perfect for a light meal or side dish.
Chef's Cooking Tips
- Scoop out the zucchini carefully to create a sturdy boat that holds the filling well.
- Use a mix of fresh herbs like parsley, oregano, or basil to enhance the Mediterranean taste.
- Bake until the zucchini is tender but still holds its shape for the best texture.
- Use a mix of fresh herbs like parsley, oregano, or basil to enhance the Mediterranean taste.
- Bake until the zucchini is tender but still holds its shape for the best texture.
Directions
Set your oven rack about 6 inches from the broiler and preheat it. Trim the ends off the zucchinis, then slice them in half lengthwise. Scoop out the centers and put the zucchini flesh into a bowl. Add the chopped onion, olives, feta, garlic, pine nuts, half of the Asiago cheese, basil, and oregano to the bowl and mix everything together well. Spoon this flavorful mixture back into the hollowed-out zucchini halves. Sprinkle a little Asiago cheese on top of each one, then arrange them on a baking sheet. Pop them under the broiler and cook until the cheese is golden and bubbly, which should take about 10 minutes. Keep an eye on them so they don’t burn!
Best Ways To Serve
Serve warm with a side of crusty bread or a simple green salad. A dollop of Greek yogurt or a sprinkle of feta cheese on top adds a creamy finish. These also pair nicely with grilled chicken or fish for a complete meal.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the zucchini from becoming too soft. Avoid freezing as it may change the texture.
