Meatball Parmigiana Stuffed Zucchini Boats
I love this recipe and I figured who does not love everything made parmigiana style, so I am posting it! Take advantage of Zucchini which happens to be in season, right now! So head to the market and pick up some zucchini and let’s parm-it up!
You’ll need:
- One 6″-7″ long green zucchini for each meatball
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Romano or Parmesan cheese
- Extra virgin olive oil
Directions:
- Preheat your oven to 450 degrees
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Cut each zucchini in half lengthwise.
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Scoop out just the seedsbrush a little olive oil on the zucchini and place skin side down on a baking dish and bake for 20 minutes or 30 minutes for a more well done zucchini
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Remove the baking dish and let sit for 5 minutes to cool before stuffing
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Crush one meatball in a bowl for 2 zucchini halves
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Fill each zucchini half with a 1/2 of the crushed meatball
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Top each stuffed zucchini with 2-tbs sauce, 1-tbs of ricotta cheese, grated Parmesan or Romano cheese to your taste and 1-tbs of shredded mozzarella
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Spread any extra sauce on a baking dish and layer the stuffed zucchini on the sauce, bake in the 450 degree pre heated oven for 20 minutes
I finished the zucchini boats with a drizzle of extra virgin olive oil, more grated cheese (who dosen’t love more grated cheese) and some chopped basil, which is optional. I make one serving for myself and at times I fill a 9×13 baking dish and with them and make a large family dinner. Once you bake the zucchini boats you can cool them down and place in a freezer safe container and freeze them in portions to be heated for another day.
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