Ingredients:

  • 4 medium zucchinis, about 6-7 inches long (approx. 2 lbs / 900g)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 4 oz cream cheese, softened
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 tsp red pepper flakes
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp panko breadcrumbs

Instructions:

  1. Slice each zucchini in half lengthwise.
  2. Use a spoon or melon baller to scoop out a channel down the center, leaving about 1/4 inch (6mm) of the wall intact.
  3. Lightly brush the interiors with olive oil and sprinkle with salt; set aside on the parchment-lined baking sheet.
  4. In a medium mixing bowl, stir together the softened cream cheese, mozzarella, parmesan, minced garlic, parsley, and red pepper flakes until the texture is uniform and velvety.
  5. Spoon the mixture generously into the hollowed zucchini channels, pressing down slightly to ensure no air pockets remain.
  6. Preheat your oven to 400°F (200°C).
  7. Top each boat with an extra sprinkle of mozzarella and a dusting of panko breadcrumbs.
  8. Bake for 20–25 minutes until the zucchini is tender-crisp and the cheese is bubbling with mahogany-colored brown spots.