Cheesy Herb-Stuffed Zucchini Boats

Ingredients

1 cup shredded mozzarella cheese
4 medium zucchini
1/2 cup grated Parmesan cheese
1/2 cup cream cheese, softened
1 clove garlic, minced
1/4 cup fresh chives, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Fresh rosemary or thyme leaves for garnish
Olive oil, for drizzling

Instructions

Prepare the Zucchini

Preheat your oven to 375°F (190°C).
Cut each zucchini in half lengthwise. Use a spoon to scoop out the seeds and create a hollowed center, leaving a bit of flesh to hold the filling.
Make the Filling

In a medium bowl, combine the cream cheese, mozzarella cheese, Parmesan cheese, garlic, chives, salt, and black pepper. Mix well until smooth and creamy.
Stuff the Zucchini

Spoon the cheese mixture into each zucchini half, pressing it gently to fill the hollow. Sprinkle a bit of extra mozzarella on top if desired.
Bake

Place the stuffed zucchini halves on a baking sheet lined with parchment paper. Drizzle lightly with olive oil.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown on top.
Enjoy.

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