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Servings:

Vegetarian Zucchini Boats

This cheesy vegetarian zucchini boat recipe is worth trying for your next non-meat option dish! It offers a harmonious combination of mild zucchini flavors and the luscious creaminess of melted cheese. It's a dish that embraces simplicity while delivering a wonderful taste experience that's both comforting and fulfilling.

Total Time

35min

5.0

1 Rating

Author: Tina Sawasdee at SideChef

Servings:

Ingredients

•

Zucchini

•

1 Tbsp

Vegetable Oil

•

2 cloves

Garlic , minced

•

1/2

Medium Yellow Onion , finely chopped

•

1/2 cup

Shredded Sharp Cheddar Cheese

•

1/2 cup

Shredded Gouda Cheese

•

Eggland's Best Classic Egg

•

1 stalk

Scallions , finely chopped

•

1/2 tsp

Italian Seasoning

•

1 tsp

Hot Sauce

•

1/2 cup

Gruyère Cheese , shredded

•

1 stalk

Fresh Parsley

•

to taste

Ground Black Pepper

Cooking Instructions

Preheat oven to 375 degrees F (190 degrees C).

Trim the bottom of each Zucchini (2) . Then cut half lengthwise and scoop the seeds. Roughly chop the seeds.

In a saucepan, heat the Vegetable Oil (1 Tbsp) over medium-high heat. Once hot, add Garlic (2 cloves) , Yellow Onion (1/2) , and chopped zucchini seeds. Cook for about 5 minutes or until the onions are translucent. Remove from the heat.

In a medium bowl, combine the onion mixture, Shredded Sharp Cheddar Cheese (1/2 cup) , Shredded Gouda Cheese (1/2 cup) , Eggland's Best Classic Egg (1) , Scallions (1 stalk) , Italian Seasoning (1/2 tsp) , and Hot Sauce (1 tsp) together.

Place the zucchini on the baking sheet. Fill the cheese mixture in, and top with Gruyère Cheese (1/2 cup) and Ground Black Pepper (to taste) .

Bake in the oven for about 15 minutes.

Serve garnished with Fresh Parsley (1 stalk) and more Ground Black Pepper (to taste) on top if needed.

Author's Notes

Makes 2-4 servings.

Nutrition Per Serving

CALORIES

389

FAT

33.2 g

PROTEIN

22.6 g

CARBS

2.2 g