Crunchy Walnut & Sun-Dried Tomato Stuffed Zucchini Boats
These zucchini boats combine crunchy toasted walnuts, tangy sun-dried tomatoes, and fresh herbs for a satisfying grain-free meal. Easy to assemble and packed with texture, they’re a modern twist on stuffed veggies. Ideal for meal prep or impressing dinner guests!
Ingredients
- 4 medium zucchinis (halved lengthwise)
- 1 cup walnuts, toasted & chopped
- 1/2 cup sun-dried tomatoes (oil-packed), finely chopped
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Scoop out zucchini centers to create 'boats,' leaving 1/4-inch edges.
- Chop scooped zucchini flesh and mix with walnuts, sun-dried tomatoes, garlic, and basil.
- Stir in Parmesan, lemon zest, olive oil, salt, and pepper.
- Divide filling evenly among zucchini boats.
- Arrange on a baking sheet; bake 18-20 minutes until zucchini is tender.
- Optional: Broil 2 minutes for extra crispness.
- Garnish with fresh basil and extra Parmesan before serving.
Chef's Note
Toast walnuts in a dry pan first for deeper flavor—just 3-4 minutes until fragrant!
Make-Ahead Tips
Assemble boats (unbaked) and refrigerate up to 24 hours before baking.
Substitutions
Use pecans instead of walnuts, or dairy-free cheese for a vegan version.
Tags:
Main Dishes