The first time I made these zucchini boats with cheese was because I wanted to use a few zucchinis forgotten in the fridge. Of course, I didn't want to complicate things much, they were easy and fast to cook and, to be honest, I didn't have high expectations - I wasn't really in the mood. It was love at first bite with this cheese zucchini boats - they are great, the taste of feta combines perfectly with the texture of baked zucchini.
Another great thing about these zucchinis with cheese - they are loved by the children! And I tested the recipe on a really fussy kid when it comes to vegetables. The kids eat them with the hand - I cut the boat in half, cooled, and it's perfect for them. Cheese zucchinis are good as main course, snack, appetizer or side dish.
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I had three courgettes - thin-skinned and medium-sized. Don't pick them too big or "old", their skin is hard and the boats will be giant :)
Trim the ends off, then cut each zucchini in half lengthwise.
Using a teaspoon, scoop out the zucchini flesh - careful not to break the shell!
Now we have 6 boats ready to fill.
If the zucchini flesh is tender and doesn't have seeds yet, I store it in bags in the freezer - it will be perfect for soups or meatballs in winter.
Crush the white cheese with your hands, add the grated yellow cheese, the 2 eggs and a little ground pepper according to your preferences.
Carefully stir the mixture with a fork or spoon.
Pack this filling in the zucchini boats, arrange on a baking sheet - I don't oil it, I just place the boats on the baking sheet.
Bake for 30-40 minutes at 200 degrees C, until nicely browned.
Remove from the oven, let rest for another 15-20 minutes.
Serve them as such or with any garnish you like. They can also be a side dish for fish, meat, salad, whatever you prefer.
We all loved them, I highly recommend!
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