Stuffed Zucchini Boats

Instructions

1. Step 1

   Preheat the oven to 190°C for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: oven — preheating

2. Step 2

   While the oven preheats, halve the zucchini lengthwise on the cutting board and hollow the centers with the spoon, reserving the pulp. Place the boats in one layer in a 23 x 33 cm baking dish, lightly coat them with olive oil, and season with salt.

   Parallel with step: 1

   Ingredients used: 15.0 ml Olive Oil, 2.0 gr Salt, 4.0 piece Zucchini

   Cookware: baking dish — single layer, Chef Knife, cutting board, spoon

3. Step 3

   Heat the skillet over medium heat with olive oil, then sauté the onion and bell pepper with salt and black pepper for 6 minutes until softened. Add the garlic for the final minute, then stir in the reserved zucchini pulp and cook for 1 more minute until fragrant and tender.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 1.0 gr Black Pepper, 3.0 clove Garlic, 15.0 ml Olive Oil, 100.0 gr Onion, 2.0 gr Salt

   Cookware: Chef Knife, cutting board, skillet — medium heat, spoon

4. Step 4

   Transfer the cooked vegetables and zucchini pulp to the mixing bowl with the spoon and cool for 5 minutes. Stir in the breadcrumb, 90.0 gr of the mozzarella cheese, the remaining salt, and the remaining black pepper until evenly combined.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 60.0 gr Breadcrumb, 90.0 gr Mozzarella, 2.0 gr Salt

   Cookware: mixing bowl, skillet, spoon

5. Step 5

   Pack the filling evenly into the four zucchini boats with the spoon, then scatter the remaining mozzarella cheese over the tops.

   Ingredients used: 30.0 gr Mozzarella

   Cookware: baking dish — single layer, mixing bowl, spoon

6. Step 6

   Bake the baking dish in the 190°C oven for 25 minutes, until the zucchini is fork-tender and the mozzarella cheese is melted and golden.

   Timer: 25 min (scalable)

   Cookware: baking dish, oven — 190°C