Zucchini Boats Parmesan

You will find it quick and easy to make these Zucchini Boats Parmesan. Google “zucchini boats” and just about always they have total time to prepare it as an hour or more. Poppop likes to keep it quick and easy for you so here goes. Oh yeah, and we are going to do an easy multi task and have some Garlicky potato chunks ready at the same time for your quick and easy weeknight meal.

“In wine there is wisdom, in beer there is freedom and in water there is bacteria” Ben Franklin

Ingredients

These amounts are for 2 servings. If you want different servings amounts scroll down to the recipe card that is below this posting. There you can change the number of servings and it will change all of the amounts of all the ingredients. Also you can switch all of the amounts to metric.

• 1 cup extra virgin olive oil – devided
• 1 large Russet or Idaho patio
• 2 cloves garlic chopped
• Salt and black pepper
• 2 medium sized fresh zucchini
• 1 half medium fresh onion (chopped
• 1/2  cup pepperoni – chopped
• 2 roma tomatoes – sliced
• 1 cup mozzarella cheese sliced or shredded
• 1 tsp dried basil – dried basil or 2 tsp. chopped fresh basil
• 1 tsp. dried oregano
• 3 tbs. shredded parmesan cheese.

How to easily cook up your Zucchini Boats Parmesan

Set the oven at 400°F/205°C. Line two baking pans with aluminum foil. Cut the potatoes up into a little bigger than bite size chunks. Chop up the garlic. Put the potatoes in the pan. Generously drizzle with extra virgin olive oil. Add the chopped garlic and sprinkle salt and black pepper. Mix it all up so that the potatoes get covered with the oil etc. Put them in the oven.

Put a skillet on at medium high and eyeball a couple of tablespoons of extra virgin olive oil. Rinse and dry off the zucchini. Cut the ends off and cut them in half length wise. Use a teaspoon to scrape out the seeds and just a little of the flesh. Spray the second pan with oil and lay the zucchini out in it. Put it in the oven.

Chop up the zucchini stuff, the onion and the pepperoni.

Put them in the skillet and add a little salt and pepper

.

Stir occasionally and when the onion is just starting to get brown spoon the mixture into the zucchini boats.

Cover with the tomato slices and the mozzarella. Lightly drizzle with some evoo and lightly sprinkle some dried oregano, dried basil and some grated parmesan. Hold some parmesan back for garnish when serving.

Put it back in the oven and when the cheese has started to melt switch the oven to broiler and put both pans on the top shelf. Watch them and as soon as the cheese is all melted take both pans out.

Then top with the grated parmesan that you saved and enjoy your quick and easy Zucchini Boats Parmesan supper.

Zucchini Boats Parmesan

Course: Main Course, Main Course, Gluten Free

Cuisine: American

Keyword: gluten free, main course, Mediterranean Diet, paleo, quick and easy

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 2

Calories: 1147.7kcal

A quick and easy zucchini boat recipe accompanied by some oven baked garlicky potatoes.

Print Recipe

Ingredients

• 1 cup extra virgin olive oil divided
• 1 large potato or 2 small ones
• 3 cloves garlic chopped
• salt and black pepper
• 2 medium fresh zucchini
• 1/2 medium fresh onion chopped
• 1/2 cup pepperoni chopped
• 2 Roma tomatoes sliced
• 1 cup mozzarella sliced or shredded enough to cover the zucchini
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3 tablespoons grated parmesan cheese divided

Instructions

• Set the oven at 400°F/205°C. Line two baking pans with aluminum foil. Cut the potatoes up into a little bigger than bite size chunks. Chop up the garlic. Put the potatoes in the pan. Generously drizzle with extra virgin olive oil. Add the chopped garlic and sprinkle salt and black pepper. Mix it all up so that the potatoes get covered with the oil etc. Put them in the oven.
• Put a skillet on at medium high and eyeball a couple of tablespoons of extra virgin olive oil. Rinse and dry off the zucchini. Cut the ends off and cut them in half length wise. Use a teaspoon to scrape out the seeds and just a little of the flesh. Spray the second pan with oil and lay the zucchini out in it. Put it in the oven.
• Chop up the zucchini stuff, the onion and the pepperoni. Put them in the skillet and add a little salt and pepper. Stir occasionally and when the onion is just starting to get brown spoon the mixture into the zucchini.
• Cover with the tomato slices and the mozzarella. Lightly drizzle with some evoo and lightly sprinkle some dried oregano, dried basil and some grated parmesan. Hold some parmesan back for serving garnish. Put it back in the oven and when the cheese has melted take both pans out and put the portions on the serving plates.
• Then top with the grated parmesan that you saved and enjoy your quick and easy Zucchini Boats Parmesan supper.
  

Notes

You could substitute any kind of cooked meat, chicken or even fish for the pepperoni and canned tomatoes or tomato sauce for the sliced tomatoes. But I'd bet that you already figured that.

 

Nutrition

Calories: 1147.7kcal | Carbohydrates: 5.4g | Protein: 8.6g | Fat: 123.3g | Saturated Fat: 21.1g | Polyunsaturated Fat: 12.8g | Monounsaturated Fat: 85.2g | Trans Fat: 0.5g | Cholesterol: 33.9mg | Sodium: 584mg | Potassium: 270.4mg | Fiber: 1g | Sugar: 1.7g | Vitamin A: 585.5IU | Vitamin C: 9.9mg | Calcium: 98.3mg | Iron: 1.7mg