Stuffed Zucchini Boats

Preheat oven to 425 F.

Slice zucchini in half horizontally, and slice 4 rows of lengthwise cuts that go 3/4 of the way through the zucchini. Add cuts horizontally throughout the rest of the zucchini (again, only 3/4 of the way down into the zucchini), creating a 1/4″ lattice. Using a spoon, scoop out the inside zucchini ‘meat’, leaving the boats remaining. Be careful not to get to close to the edges or the boats will not hold up. Set the zucchini ‘meat’ aside.

Place zucchini boats on a baking dish and drizzle 1 tablespoon of olive oil over them. Roast for 7-10 minutes until browned and slightly tender, flipping once halfway throughout.

While zucchini is roasting, heat a skillet with the remaining tablespoon of olive oil to medium heat on the stove. Add zucchini ‘meat’ (that you previously scooped out of the boats), onion and garlic and saute for 2-3 minutes until tender and translucent. Add wine to the pan, scraping up the brown bits on the bottom of the pan and reduce wine to half, about 3 minutes. Add tomatoes (drained), Parmesan cheese, and salt and pepper to taste. Cook 2-3 minutes until thick then remove pan from the heat.

Stuff zucchini boats with the filling mixture and top with bread crumbs. Turn oven to broil and and heat for 2-3 minutes until breadcrumbs are crispy. Serve and enjoy!

Adapted from Rachael Ray’s Mama Elsa’s Stuffed Zucchini recipe.