Simple Roasted Zucchini Boats

Simple Roasted Zucchini Boats

A quick, healthy, and endlessly customizable veggie bake!

Base Recipe:

1. Prep Zucchini

   • Halve 2 medium zucchinis lengthwise & scoop out a little center if desired.

   • Brush cut sides with 1 tbsp olive oil, then sprinkle with salt, pepper, garlic powder, and Italian seasoning.

2. Top & Bake

   • Add 2-3 tomato slices per half, then cover with ¼ cup shredded cheese (mozzarella works well).

   • Bake at 400°F (200°C) for 15-20 mins until cheese is golden and zucchini is tender.

5 Flavor Variations

1. Mediterranean

   • Swap zucchini for portobello mushrooms, top with roasted red peppers + feta.

2. Italian

   • Use pesto instead of oil, add sundried tomatoes + Parmesan.

3. Spicy Mexican

   • Brush with chili oil, top with black beans + Monterey Jack + jalapeños.

4. Greek

   • Sub eggplant, layer with kalamata olives + tzatziki + crumbled feta.

5. French

   • Try Swiss cheese + caramelized onions + thyme.

Pro Tips

• Extra Crispy: Broil 1-2 mins at the end.

• Low-Carb: Skip the tomato, add bacon bits.

• Make Ahead: Prep veggies, store raw in fridge for 2 days.

Ready in 20 mins—easy, cheesy, and veggie-loaded! 🌱🔥

Want a vegan version or air fryer instructions? Just ask! 😊