Cheesy Zucchini Boats with Herbs |

Description

These cheesy zucchini boats come together fast and taste like something you fussed over way longer than you did. They’re simple, a little rustic, and honestly hard to stop eating straight off the tray.

Ingredients

Units Scale

15 g olive oil (1 tbsp), plus a little extra for brushing
210 g zucchini (1 medium)
27 g cheddar cheese (1/4 cup), grated
20 g Parmigiano Reggiano Parmesan cheese (4 tbsp), grated
A dash of salt
4 g fresh dill (2 tbsp), chopped, or a pinch dried
A dash of ground black pepper
A dash of dried oregano
A dash of dried basil

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Instructions

Preheat your oven to 400⁰F (200⁰C). If you’re using an air fryer, set it to 370⁰F (188⁰C).
Line a baking sheet with parchment paper or lightly grease your air fryer liner so nothing sticks.
Wash and dry the 210 g zucchini, then slice it lengthwise. Trim the ends if they’re a bit tough.
Using a spoon, scoop out the centre flesh to create a shallow well in each half.
Don’t go too deep or the shells can collapse. Roughly chop the scooped zucchini flesh.
In a bowl, mix the chopped zucchini flesh with 27 g cheddar cheese, 20 g Parmigiano Reggiano Parmesan cheese, a dash of salt, a dash of ground black pepper, a dash of dried oregano, and a dash of dried basil.
Divide the filling evenly between the zucchini halves, pressing it in slightly so it stays put.
Place the stuffed zucchini on your prepared tray or liner.
Drizzle the 15 g olive oil over the tops and lightly brush the edges so they roast nicely instead of drying out.
Bake for 15 to 18 minutes, until the zucchini is tender and the cheese is melted and lightly golden. If you want a bit more colour, broil for the last 1 to 2 minutes.
Sprinkle the 4 g fresh dill over the top just before serving.
Taste and adjust salt if needed. Serve warm, straight from the tray if you’re like me.