Zucchini boats baked in the oven: satisfying, tasty and healthy. Zucchini boats in the oven In the oven, zucchini boats what filling

Various vegetable dishes are quite popular, especially in the spring and summer. For example, you can cook stuffed zucchini boats with minced meat, tomatoes, cheese, pieces of meat, mushrooms and other ingredients in the oven or slow cooker. There is a wide range of recipes for creating vegetable “boats”. To get a tasty, beautiful culinary result, you need to properly prepare the products and strictly follow the recipe.

How to make zucchini boats

The daily menu should contain not only tasty, but also healthy food. One way to preserve vitamins in foods as much as possible is to prepare dishes by baking them in the oven or slow cooker. Boats made from zucchini are a simple, low-calorie, spectacular dish that contains many useful substances. They can be served for a family dinner or a holiday feast.

Often, zucchini boats are stuffed with minced meat (chicken, pork or beef), vegetables (tomatoes, carrots, onions), mushrooms, rice, cheese. For taste and aroma, spices and seasonings are added, the filling is flavored with mayonnaise, sour cream, and tomato sauce. Afterwards the dish is baked in the oven or cooked using a multicooker. As a rule, the cooking time for boats is 60 minutes (large zucchini can be baked for about 90 minutes). Some tips from experienced chefs:

It is recommended to buy young vegetables, the pulp of which is more tender. They are distinguished by light skin and small dimensions.
Before stuffing, you should cut off the skin and then remove the seeds to add the filling.
Because zucchini and other types of squash have a neutral flavor, you can experiment with different culinary flavors. Spices, seasonings, mushrooms, vegetables, cheese and other ingredients are added to the dish.

Zucchini boat recipes

There are many interesting, simple ways to prepare delicious and juicy zucchini boats. You can choose the classic version with minced meat, fill them with a vegetable mixture, pieces of chicken or turkey, mushrooms, eggs, and tomatoes. Almost every option involves the use of cheese, which enhances the taste and holds the filling well. Below are the most popular recipes for zucchini boats.

Zucchini boats with minced meat

Time: 60 minutes.
Calorie content: 106 kcal per 100 grams.
Purpose: dinner.
Cuisine: Russian.
Difficulty: medium.

The first way to prepare a delicious, satisfying, healthy dinner for the whole family is zucchini boats with minced meat. This dish perfectly combines meat and vegetable side dish. Any minced meat is used, in our case - pork and beef (can be replaced with poultry). Two medium-sized zucchini is enough for 4 servings. Additional products: mayonnaise, fresh herbs, tomato sauce.

Ingredients:

minced meat – 500 g;
onions – 3 pcs.;
tomato paste (ketchup) – 2 tbsp. l.;
cheese – 200 g;
dill greens – 1 bunch;
zucchini – 2 pcs.;
mayonnaise – 100 g;
salt;
black pepper.

Cooking method:

Wash the vegetables and peel the skins.
Cut the zucchini in half and remove the seeds.
Grease a baking dish with sunflower oil and place boats on top.
Grind the onion and herbs using a blender or chop very finely. Combine with minced meat.
Add salt to the filling, add ground pepper, mix thoroughly.
Fill the zucchini halves with the mixture.
Grate the cheese, combine with tomato paste and mayonnaise (as in the photo).
Place the cheese mixture on top of the meat filling.
Cook the dish in the oven for 40 minutes at 200°C.

With mixed vegetables

Time: 1 hour.
Number of servings: 6 persons.
Calorie content: 42 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty: medium.

Another option for preparing an appetizing and low-calorie dish is zucchini boats stuffed with vegetables. The boats are stuffed with any ingredients: onions, tomatoes, carrots, cabbage, bell peppers, eggplants. To enhance the taste, Provencal herbs, basil, and oregano are perfect. The dish is served hot or cold, garnished with chopped fresh herbs.

Ingredients:

zucchini – 4 pcs.;
carrots and onions – 1 pc.;
tomatoes – 2 pcs.;
salad pepper – 2 pcs.;
cauliflower – 150 g;
garlic – 2 cloves;
sunflower oil – 2 tbsp. l.;
cheese – 100 g;
salt, ground black pepper;
greenery;
sour cream – 3 tbsp. l.;
Provencal herbs.

Cooking method:

Cut the zucchini in half. Remove seeds and pulp.
Cut carrots, peppers, onions, tomatoes (peeled) and cabbage into small cubes.
Finely chop the squash pulp.
Fry the prepared vegetables (except for the zucchini pulp and tomatoes) in a heated frying pan with oil.
Chop the garlic and add to the rest of the ingredients.
Simmer for 5-10 minutes, add tomatoes and squash pulp to the pan. Salt, pepper, sprinkle with seasonings. Cook for another 10 minutes.
Fill the zucchini boats with the vegetable mixture.
Grease the baking dish a little with vegetable oil. Place stuffed boats in it.
Bake for 30 minutes at 180°C.
5 minutes before the end of cooking, remove the dish, pour sour cream over each zucchini boat, sprinkle with grated cheese (as in the photo).
Place in the oven until the cheese melts.

Stuffed with mushrooms

Time: about 1 hour.
Number of servings: 2 persons.
Calorie content: 55 kcal.
Purpose: lunch, snack.
Cuisine: Russian.
Difficulty: medium.

For a hearty, dietary snack or lunch, you can quickly and easily prepare boats stuffed with mushrooms. A fragrant, beautiful dish that simply melts in your mouth. This recipe is ideal for those people who prefer proper and healthy nutrition. To prepare zucchini boats, you use champignons, tomatoes, onions, cheese - simple and incredibly tasty.

Ingredients:

tomatoes – 3 pcs.;
zucchini – 1 pc.;
onion – 1 pc.;
champignons – 200 g;
hard cheese – 100 g;
sour cream – 2 tbsp. l.;
salt pepper.

Cooking method:

Wash the zucchini well, then cut it lengthwise into two parts.
Remove the seeds and add a little salt.
Cut the mushrooms into pieces, fry in vegetable oil (7-10 minutes).
Add finely chopped onions and diced tomatoes to the mushrooms. Salt and sprinkle with pepper. Simmer for 10 minutes.
Pour in sour cream, mix the ingredients, simmer for another couple of minutes.
Cool the filling. Then stuff the zucchini boats. Place on a baking sheet.
Sprinkle the boats with grated cheese.
Bake the dish at 200°C for half an hour.

With mushrooms and mozzarella

Time: 40-60 minutes.
Number of servings: 2-4 persons.
Calorie content: 30 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty: medium.

When you want to diversify your daily menu or treat your friends with something unusual, you can prepare stuffed zucchini boats with mozzarella and mushrooms. You will need a minimum of ingredients and a little free time to end up with an appetizing, light, tender dish. This recipe uses mushrooms and solid mozzarella.

Ingredients:

zucchini – 2 pcs.;
champignons – 300 g;
mozzarella – 100 g;
onion – 1 pc.;
salt, ground black pepper.

Cooking method:

Wash the zucchini, peel it, cut it in half and remove the seeds.
Cut the mushrooms and onion into cubes.
Grease a baking dish or baking sheet with oil.
Place zucchini boats inside. Stuff them with the onion-mushroom mixture. Salt and add pepper.
Sprinkle with grated cheese. Cover the top with a sheet of foil.
Cook the zucchini boats for 20-30 minutes at 220°C.

With egg and tomato

Time: 30-40 minutes.
Number of servings: 2-3 persons.
Calorie content: 54 kcal.
Purpose: lunch, dinner.
Cuisine: Russian, European.
Difficulty: medium.

The next way to prepare a delicious and simple lunch is zucchini boats with tomatoes and eggs. The dish turns out aromatic and nutritious. For the recipe you will need young zucchini, several chicken eggs, fleshy tomatoes, a little milk and hard cheese. To get an incredibly tasty and beautiful result, you need to strictly adhere to the recipe.

Ingredients:

zucchini – 3 pcs.;
tomatoes – 2 pcs.;
low-fat milk - 1 tbsp. l.;
eggs – 2 pcs.;
cheese – 100 g;
spices, seasonings.

Cooking method:

Set the oven to preheat to 200 degrees.
Remove the skin from the zucchini, cut lengthwise and remove the seeds.
Beat eggs with a fork or mixer with milk and spices.
Place tomato pieces into zucchini boats. Pour beaten eggs on top, sprinkle with grated cheese (as in the photo).
Bake for 15 minutes.

With Chiken

Time: 1 hour 30 minutes.
Number of servings: 4 persons.
Calorie content: 72 kcal.
Purpose: snack, dinner.
Cuisine: Russian.
Difficulty: medium.

Snacks always look great on a holiday table. You can please your dear guests with zucchini boats with chicken meat. This dish looks impressive when served, is satisfying and healthy. To get a delicious culinary masterpiece, it is recommended to fry each ingredient for the filling separately. To enhance the taste, add vegetables, garlic, and cream.

Ingredients:

chicken fillet – 0.5 kg;
young zucchini – 3 pcs.;
tomatoes – 3 pcs.;
sweet pepper, onion - 1 pc.;
hard cheese – 150 g;
cream – 200 ml;
garlic – 4 cloves;
butter and sunflower oil – 50 g each;
green onions, parsley;
salt pepper.

Cooking method:

Wash the zucchini and remove the skin.
Cut into halves, scoop out some of the pulp and seeds with a spoon.
Rub the boats with salt and pepper, grease a little with vegetable oil.
Place the zucchini boats on a baking sheet and pour a little water on the bottom.
Bake vegetables for 15 minutes at 190°C.
Cut the zucchini pulp, meat, bell pepper, and onion into small cubes.
Chop the greens with a knife.
Scald the tomatoes with boiling water and remove the skins. Grate half the tomatoes using a grater, finely chop the rest.
Crush the garlic under pressure.
Pour sunflower oil into a frying pan, add butter.
Fry the onion until transparent, add chicken, salt and pepper. Cook for 10 minutes.
Pour the zucchini pulp into a frying pan and fry. Then tomatoes and peppers. Simmer for 7 minutes.
Sprinkle with garlic, herbs, mix. Remove from heat.
Mix grated tomatoes, cream, spices. Grind the cheese on a grater.
Place the boats on a baking sheet, stuff them, pour sauce on top and sprinkle with cheese.
Cook in a preheated oven (180°C) for 40 minutes.

With mozzarella and cherry tomatoes

Time: 30 minutes.
Number of servings: 4 persons.
Calorie content: 162 kcal.
Purpose: dinner, snack.
Cuisine: Russian, European.
Difficulty: medium.

A recipe especially for adherents of a healthy, wholesome diet - baked zucchini with mozzarella cheese and cherry tomatoes. A light but very nutritious dinner that is simple and quick to make, but the result should be amazingly tasty. It is better to buy small, strong zucchini for cooking. Mozzarella cheese should be in the form of small balls.

Ingredients:

zucchini – 2 pcs.;
mozzarella – 12 balls;
cherry – 8 pcs.;
salt, black pepper;
dried and fresh basil;
olive oil.

Cooking method:

Peel the zucchini, cut lengthwise into equal halves.
Carefully remove the pulp with a spoon.
Fry the boats on both sides in olive oil. Salt and pepper.
Cut the zucchini pulp into cubes and sprinkle with dried basil.
Fill the boats with pulp. Place halved cherry tomatoes and balls of cheese on top.
Place the dough on a baking sheet lightly greased with oil.
Cook the dish for 15 minutes at 200°C.
Garnish with sprigs of fresh basil.

Video

Almost all people love zucchini, because using them you can prepare dishes so rich in taste that they are suitable not only for everyday meals, but guests will definitely appreciate them. For those who prefer hot snacks that are not heavy on the stomach, this recipe will be a real find. In addition, all the components of the snack are so simple that they will not be difficult to find in absolutely any store. Each housewife can independently decide what filling to use in zucchini boats; it can be cheese, meat, fish or vegetable mince. To make the cooking process clear, you can use as an example a step-by-step photo recipe for zucchini boats with minced cheese, potatoes and zucchini pulp.

Zucchini boats in the oven with cheese and potatoes

Important tip

To make the dish a success, it is recommended to use young vegetables that have not yet had time to form seeds. The fact is that the pulp of such vegetables can be an excellent filler for filling, and it is better to avoid using mature zucchini, since they are coarser.

how to cook stuffed boats from young zucchini or zucchini

Ingredients:

two small zucchini
about 200 grams of potatoes,
green onions,
hard cheese (80grams),
butter (20 grams),
salt and spices are added depending on taste preferences.

Cooking process:

First, all vegetables must be washed and placed on a paper towel to remove excess moisture. Cut each zucchini lengthwise. We clean the inside of the pulp and young seeds. It is important to do the procedure in such a way as not to tear the zucchini.

Grind the released pulp on a grater and set it aside. We peel the potatoes, grate them and place them in the same container where the zucchini is. Stir and remove the released juice. Next, wash the onion and chop finely. We send it to the already prepared vegetables. For lovers of greens, it is worth noting that in addition to onions, you can use absolutely any greens, parsley, dill, basil or cilantro. Three pieces of cheese are grated and put into the “common cauldron”. Set aside a handful of cheese as it will be used for the top layer. Add salt and spices to taste, mix thoroughly. The filling is ready and now you can deal with the zucchini.

Place the filling into the prepared cavities. It is recommended to find a convenient baking tray or ovenproof dish. Lubricate it with butter and vegetable oil. It is desirable that the second product does not have any odor. To make washing dishes easier, you can place either food parchment or foil on the bottom of the pan. We carefully place the prepared zucchini and sprinkle on top with the handful of cheese that was set aside. Before putting the dough in the oven, it must be preheated to 190 degrees. We place the baking sheet and wait until the zucchini is covered with a crispy crust. As a rule, the average cooking time is 45-50 minutes.

Zucchini boats baked in the oven with filling are ready. If the dish is planned to be served on a festive table, then you can think about an original presentation, decoration in the form of additional sauces. The most important thing is that the snack is moderately salty. When adding salt, you should take into account the characteristics of the cheese, because if the cheese is quite salty, then you need to add as little of it to the dish as possible.

Baked stuffed zucchini is not only a tasty and original appetizer. Sometimes it can seriously compete with classic meat julienne, only it is digested twice as well, which means that heaviness will not appear and a person will want to continue the holiday. Most importantly, the recipe is simple and inexpensive.

The current version of a zucchini appetizer is fried zucchini with tomatoes, sausage and cheese in a frying pan. The recipe is very simple and tasty. The dish resembles a casserole, scrambled eggs, and vegetable sandwiches. This snack is especially good in the summer, when you don’t want to eat heavy food.
Recipe contents:

When you mention the expression “zucchini dishes,” the first thing that comes to mind is fried zucchini or zucchini caviar, and then there’s a pause. Although you can make many beautiful and tasty dishes from this vegetable. For example, stuffing, baking, canning, making jam, etc. And if you consider that zucchini is a healthy, easily digestible and low-calorie product that contains minerals, fiber, iron, and potassium, then it will have no price at all. And all these positive qualities at a symbolically low cost. I suggest not to offend such a respected root vegetable and diversify your menu by preparing a new delicious dish of zucchini - fried with tomatoes, sausage and cheese.

If you are not afraid to use your imagination, then this recipe is just for you. Golden and slightly stretchy cheese crust, light texture and delicate taste of the snack... All these qualities can easily turn an everyday dish into a festive one. This appetizer can be served either hot or chilled. It looks interesting on the table and will definitely arouse the interest of everyone present at the table. Everything is easy to prepare here, the main thing is to have a frying pan. And if desired, the dish can be baked in the oven.

Calorie content per 100 g - 52 kcal.
Number of servings - 2
Cooking time - 40 minutes

Ingredients:

Zucchini - 1 pc.
Tomatoes - 1-2 pcs. depending on size
Sausage (any) - 100 g
Cheese - 100 g
Vegetable oil - for frying
Salt - 0.5 tsp. or to taste
Ground black pepper - a pinch

Step-by-step preparation of fried zucchini with tomatoes, sausage and cheese:

1. Wash the tomatoes, dry them and cut them into rings or half rings. Remove the film from the sausage and cut it into thin half rings just like the tomatoes. Grate the cheese on a coarse grater. You can cut the sausage thinner by 2 mm, and larger tomatoes by 5 mm.

2. Wash the zucchini, dry with a towel and cut into 5-7 mm rings.

3. Heat vegetable oil in a frying pan and add zucchini rings. Over medium heat, fry them on one side until golden brown, then turn them over to the other side and cook to the same degree. Don't forget to season them with salt and ground pepper. Fry all the zucchini in the same way.

4. Select a cast iron frying pan with a thick bottom and add all the fried zucchini. Place cheese shavings between the rings; they will hold the layers of food together.

5. Place tomatoes on top of the zucchini and sprinkle them with cheese. There is no need to salt them, otherwise they will give a lot of juice. And the tomatoes are salted thanks to the sausage laid on top.

6. Place the last layer of half rings of sausage and sprinkle the dish generously with cheese shavings. Cover the pan with a lid and place it on the stove on the fire spreader. Turn on low heat and cook the food for half an hour. During this time, the sausage will melt and soak the vegetables with its juice and fat, and the cheese will melt and turn into a stretchy crust.

Zucchini is the most popular vegetable in the summer. Therefore, we suggest preparing zucchini boats in the oven. The dish is so simple that even a seasoned chef can handle the preparation. Take note of a few recommendations:

It is recommended to use young zucchini (small size with light skin).
if the filling is meat, then bake the dish under foil half the time so that everything is thoroughly baked.
For aroma and richness of taste, you can use various spices and seasonings.
the filling can be very different: with minced meat, vegetables, mushrooms, chicken and so on.
In order for the “boats” to keep their shape, it is necessary to leave 0.6-0.8 mm of pulp on the walls.
It is better to use butter for baking, this will make the dish even tastier. For lovers of vegetable dishes, you can prepare

Zucchini boats in the oven with chicken fillet

large zucchini (2-3 pieces)
tomatoes (5pcs)
chicken fillet (650g)
hard cheese (270g)
onion (2 pcs)
garlic
fresh herbs (dill, parsley)

1. Peel the zucchini, wash it, cut it into 2 pieces and scoop out the pulp with a spoon. Then place the resulting “boats” on a greased baking sheet and into the oven for 20 minutes at 180C.

2. Let's move on to other ingredients:

chop the fillet into small slices and fry over low heat until cooked
finely chop the onion and tomatoes, put it all in a frying pan and fry until the liquid evaporates
Finely chop the garlic with a knife or squeeze it through a special garlic press
grate the cheese

3. Next, mix the meat, frying tomatoes + onions, herbs, garlic, cheese (half a portion) + sprinkle with spices. Place the resulting filling in zucchini boats, sprinkle the remaining cheese on top, and simmer in the oven for 7-10 minutes. This is such a hearty and flavorful dish you can prepare.

Zucchini boats with minced meat

young zucchini (1kg)
minced meat (pork + beef) 350g
tomatoes (200g)
hard cheese (80g)
onion (1-2pcs)
spices (salt, pepper)
fresh herbs
vegetable oil

1. Wash the zucchini, dry it and cut it lengthwise. Take a teaspoon, take out the pulp and chop finely with a knife (you will need it for the filling).

2. Chop the peeled onion and fry in oil until transparent. Then add minced meat (beef + pork) and cook until the meat begins to break up into grains. Next, it’s time to add finely chopped tomatoes, herbs, and zucchini pulp. Mix all this, season with spices and simmer for up to 10 minutes.

3. Take our boats, fill them with meat filling, sprinkle them with cheese and place them on a baking sheet covered with parchment. Don't forget to lightly coat with oil (vegetable or butter). Bake for up to 40 minutes at 180C. All is ready!

Stuffed zucchini boats with mushrooms

young zucchini (800g)
onions (1-2pcs)
mushrooms (champignons) 270g
hard cheese (100g)
sour cream (3 tbsp)
spices (salt, pepper, suneli hops or Provençal herbs)

1. Wash the zucchini, cut it in half lengthwise, scoop out the pulp (with a teaspoon) and chop it finely.

2. Now prepare the other ingredients: fry the onion in oil for up to 5 minutes, finely chop the mushrooms and add to the onion. Then add the zucchini pulp into the frying pan, simmer for up to 7 minutes (until all the liquid has evaporated), sour cream, spices and mix thoroughly. Turn off the stove and let it cool a little.

3. Place the prepared filling into zucchini boats, sprinkle with cheese and place them in the mold. Note: pour a little water (half a glass) into the bottom. Place all this in the oven for 40 minutes at 180C until golden brown.

Zucchini boats in the oven with minced meat and rice

young zucchini (3 pieces)
minced meat to your taste (pork, beef) 550g
butter (2 tbsp)
boiled rice (300g)
onion (1 piece)
carrots (1 piece)
hard cheese (90g)
salt, pepper, seasonings, for example khmeli-suneli, curry and so on

1. Wash the zucchini, cut lengthwise and form “boats”, removing the pulp from the middle. Fry the minced meat with grated carrots and onions until cooked. Sprinkle with spices. Then mix the prepared mixture with chopped herbs and rice.

2. Take our “boat” zucchini, place it on a baking sheet coated with butter, lay out the filling and sprinkle with cheese. Bake for up to 35 minutes at 200C. Zucchini boats in the oven are ready!

Zucchini boats with ham in a slow cooker

zucchini (2pcs)
cheese (100g)
ham (200g)
tomatoes (2-3pcs)
onion (2 pcs)
sour cream (3 tbsp)
spices
foil

1. Wash the zucchini thoroughly, cut it lengthwise into 2 pieces and remove the pulp with a spoon (teaspoon) to make “boats”. Note: just don’t throw it away, we’ll need it for the filling. Next, in a frying pan, fry the onion with finely chopped ham until golden (5 minutes). Grate the cheese. Wash the tomatoes and finely chop them.

2. Next step: put fried ham with onions, tomatoes, zucchini pulp, sour cream, spices, fresh herbs into a bowl and mix. The filling is ready!

3.Spread the foil on the surface (table) and form a plate out of it, folding the edges. Place the zucchini boats in the middle, fill them with filling, sprinkle with cheese and place our foil plate in the multicooker bowl. Set the “baking” mode and cook for up to 40 minutes. The dish is ready!

Zucchini stuffed with cottage cheese, garlic and cheese

young zucchini (3 pieces)
cottage cheese (450g)
hard cheese (120g)
garlic (2 cloves)
egg (1 piece)
spices
fresh herbs: dill, parsley

As usual, wash the zucchini, cut it lengthwise and remove the pulp with a spoon. Beat the cottage cheese in a blender (so that there are no lumps), add chopped herbs, garlic, eggs, spices and mix thoroughly again. Place the zucchini boats on a greased baking sheet, sprinkle with filling, cheese and place in the oven for 40 minutes at 180C. Bon appetit!

To stuff one medium zucchini you will need:

1 medium zucchini (yes, it will be more difficult without it ☺);
1 medium regular tomato or several cherry tomatoes;
2-3 fresh champignons;
1 small onion;
2-3 cloves of garlic;
50-70 gr. hard cheese;
vegetable oil + optional 2-3 cloves of garlic;
herbs and spices to taste.

The cooking process is simple, but preparation will take about half an hour:
Bon appetit!

I know that dieters are sensitive to the issue of salt content. I liked baking “boats” with capers, which are initially sold pickled and very salty and even require a mandatory “rinse.” In this case, I add little or no salt to the dish. Lifehack or a little deception? Write in the comments what you think.

Bonus #1. Scrambled eggs in tomato

Scrambled eggs in tomatoes are prepared in the oven and are ridiculously simple to make:

Use 1 large tomato for each egg.
Pour boiling water over the red ones, then immediately with cold water. Cut and remove the skin. It is not advisable to leave a tomato in boiling water; it should not become soft!
Cut off the top and carefully scoop out all the pulp with a spoon. You will get a cup for future scrambled eggs.
Place a piece of butter on the bottom of the tomato. The tomato itself can be sprinkled with a little spice both inside and outside. I brush with salted garlic butter.
Break the egg and carefully pour it into the tomato cup. Sprinkle spices and herbs on top to taste.
Place in the oven for 20-25 minutes at 180-200°C. If the oven is not heating well, it may take up to half an hour.

Serve hot.

If desired, you can sprinkle cheese on top. But it’s better to do this when the egg is already set and slightly baked.

You can diversify scrambled eggs in tomatoes in the same way as regular ones. Fry the bacon, mushrooms, or tomato innards removed at the beginning of the recipe. And put it on the bottom of the tomato.

Bonus #2. Zucchini boats with minced meat and mushrooms

They turn out especially tender and juicy; the crispy young zucchini harmonizes amazingly with the rich meat filling. For this recipe, I grate the cut out parts of the zucchini. Then, when mixed with minced meat and mushrooms, they become almost invisible in the filling. I don’t add tomato to this filling, but it’s a matter of taste.

Prepare according to the same procedure: bake zucchini halves; fry the filling in a frying pan, adding your favorite spices; stuff the boats, sprinkle herbs and cheese on top; put in the oven for another 10-15 minutes.

Bonus #3. A hearty breakfast, or what to do with extra filling

Did you put too many ingredients into the filling and it didn’t fit into the main dish? Leave it for tomorrow. This filling will be a great addition to your morning omelette. It will turn out nourishing and very tasty!

P.S. Please do not evaluate photographs from the point of view of artistic value, only from practical value! I try to make step-by-step recipes primarily for “informative” rather than “beautiful” reasons.

Have a good day!

Best wishes,
Rorina.