Parmesan Roasted Zucchini Boats

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Make Parmesan Roasted Zucchini Boats when you have an abundance of summer zucchini either from your garden, the Farmer’s Market, or a CSA. They are perfect to serve alongside any entree.

This is a simple summer dish that’s packed with flavor from two types of cheese, butter, and other ingredients.

Pin Parmesan Roasted Zucchini Boats to make later.

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Ingredients

A quick, at-a-glance view of the ingredients you need to make these Parmesan roasted zucchini boats. If you grow zucchini and parsley, as I do, you may have all the ingredients on hand.

• Zucchini
• Vegetable Oil
• Salt and Pepper
• Garlic
• Parsley
• Parmesan Cheese
• Panko Breadcrumbs
• Mozzarella Cheese
• Butter

If you prefer to use olive oil instead of the vegetable oil, feel free to substitute equal amounts.

Pro Tips

• Cool the butter slightly before tossing with the breadcrumb mixture. Try to moisten all of the panko.
• Slice the zucchini in half lengthwise and use either a teaspoon or melon-baller to remove the seeds and make the channel. Just gently scrape the seeds. Don’t take out too much of the inside.
• Don’t be afraid of salt. Use a fair amount when seasoning the zucchini. It’s about balance.
• 10 minutes is plenty of time in the oven once you add the breadcrumb mixture. The cheese will begin to brown.

What Are Panko Breadcrumbs?

Panko is Japanese breadcrumbs with a light flaky texture and used as a coating for fried or baked food. I chose to use them in the filling of these zucchini boats.

I also use Panko breadcrumbs when breading chicken or fish. Sometimes I mix them with Italian breadcrumbs for a different texture.

What Entree Can I Serve with Zucchini Boats?

This summer side dish can accompany just about any entree or even be a part of a vegetarian platter. Here are some of my favorites.

• Chicken Saltimbocca
• Classic Baked Ziti
• Pecan Chicken

More Zucchini Recipes

I’ve just come to like zucchini more and more and these are some easy recipes to use it up.

• Zucchini Pancakes – The most popular recipe on the blog!
• Sauteed Vegetables
• One Bowl Chocolate Chip Zucchini Bread

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Recipe – Parmesan Roasted Zucchini Boats

Parmesan Roasted Zucchini Boats are an easy summer side dish perfect with any entree.

5 from 15 votes

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Side Dishes

Cuisine: American

Servings: 4 servings

Author: Ellen Folkman

Cook ModePrevent your screen from going dark

Ingredients

• 2 medium zucchini
• Vegetable oil
• Salt and freshly ground black pepper
• 3 cloves of garlic minced
• 2 tablespoons minced fresh parsley leaves
• 1/2 cup freshly grated Parmesan cheese
• 1 cup panko breadcrumbs
• 1/2 cup grated Mozzarella cheese
• 4 tablespoons butter melted

Instructions

• Preheat the oven to 425 degrees F.
• Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon.
• Place the zucchini in one layer on a sheet pan, brush generously all over with canola oil, and turn the zucchini cut side down. Sprinkle with salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
• Meanwhile, make the bread crumbs mixture. In a medium bowl, combine the garlic, parsley, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and melted butter and mix well.
• Turn the zucchini cut side up and carefully spoon the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot or warm.