Simple Roasted Zucchini Boats
A quick, healthy, and endlessly customizable veggie bake!
Base Recipe:
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Prep Zucchini
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Halve 2 medium zucchinis lengthwise & scoop out a little center if desired.
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Brush cut sides with 1 tbsp olive oil, then sprinkle with salt, pepper, garlic powder, and Italian seasoning.
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Top & Bake
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Add 2-3 tomato slices per half, then cover with ¼ cup shredded cheese (mozzarella works well).
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Bake at 400°F (200°C) for 15-20 mins until cheese is golden and zucchini is tender.
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5 Flavor Variations
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Mediterranean
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Swap zucchini for portobello mushrooms, top with roasted red peppers + feta.
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Italian
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Use pesto instead of oil, add sundried tomatoes + Parmesan.
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Spicy Mexican
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Brush with chili oil, top with black beans + Monterey Jack + jalapeños.
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Greek
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Sub eggplant, layer with kalamata olives + tzatziki + crumbled feta.
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French
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Try Swiss cheese + caramelized onions + thyme.
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Pro Tips
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Extra Crispy: Broil 1-2 mins at the end.
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Low-Carb: Skip the tomato, add bacon bits.
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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! 😊
