2 C shredded mozzarella cheese if you don’t have mozzarella use any favorite cheese blend. Preheat oven to 375 ° F. Melt 1 tablespoon coconut oil in a small microwave-safe bowl. Slice zucchini vertically to make 3 or 4 slices from each one. Serve warm with marinara sauce. Baking Zucchini Pizza Boats. Once your Zucchini Pizza Boats are stuffed, all that remains is to bake. Line a parchment paper in a baking pan or butter the bottom of it. Preheat oven to 400 degrees F, pour water or broth into large baking dish and arrange zucchini halves in a … Bake Zucchini Pizza Boats at 375 degrees F for 15 to 20 minutes. How to Make Stuffed Zucchini Boats. Bake the cheese for 5 minutes {seriously, 5 minutes ONLY, otherwise you will have a melted cheese blob - trust me, I didn't follow directions on the first batch}. Bake the zucchini for 25 minutes. Topped with cheese, parsley and bread crumbs, you can't go wrong with this zucchini dish. Cook in the air fryer for 15-20 minutes or until cheese is … Just sprinkle the cheese on to the thickness you like – the more cheese the better for me! Stuffed Zucchini Boats filled with Italian sausage and tomatoes are a new go-to healthy dinner idea. IMPORTANT: The larger boats need to bake a bit longer… which how this recipe is written. Stir in the marinara sauce, chopped zucchini meat, and Italian seasoning. Remove the zucchini boats from oven and share the cheese mixture into each boat. Prep: Cut zucchini in halves and scoop out seeds to make a cavity with a tablespoon. The pizza blend or Mexican blend works well too Don’t worry about exact proportions. Lay slices (skin side up for end pieces) in the prepared pan in a … Sprinkle salt over each and bake for 15 minutes. Spoon mixture into prepared zucchini boats and top each with some mozzarella cheese. For the filling, combine the cheeses, parsley and dill in a medium bowl. Bake for 45 minutes. Cook for 10 minutes. https://whatscookingamerica.net/Vegetables/StuffedZucchiniBoats.htm Then added the bread crumbs and browned them in the pan with the For larger zucchini, I like to use a no-trigger ice cream scoop. 7. Season with salt and pepper to taste. Place the zucchini boats in it. 8. Divide the filling between the zucchini halves, pressing it into the cavities.In a medium, oiled baking dish, place the stuffed zucchinis, stuffed-sides up.Top with the remaining marinara sauce and mozzarella.Transfer to the oven and bake, 24 to 26 minutes, until the filling is cooked through and the zucchini are softened. Grease a 9-by-13-inch pan with the melted coconut oil. Equally, divide the marinara sauce, frozen meatballs, and shredded mozzarella cheese (in that order) between the four halves of zucchini. The exact length of baking time vary based upon the size of the zucchini and how thick you left the “walls” of the zucchini shells. 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