Ingredients:

  • 4 medium zucchinis, halved lengthwise (approx. 1.5 lbs / 680g)
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced (approx. 15g)
  • ½ cup zucchini flesh, finely diced (from the scooped centers)
  • ½ cup Panko breadcrumbs
  • ¼ cup fresh parsley, chopped
  • 2 tbsp fresh basil, chiffonade
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ cup Parmesan cheese, freshly grated
  • 1 cup shredded Mozzarella cheese
  • Salt and cracked black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the zucchinis lengthwise. Use a spoon to scoop out the center seeds and flesh, leaving a ¼ inch (6mm) wall around the edge to create a sturdy boat. Lightly brush the interiors with olive oil and sprinkle with salt; place them in the baking dish.
  2. Heat butter and oil in a skillet over medium heat. Add the minced garlic and the diced zucchini flesh. Sauté for 3-5 minutes until the garlic is fragrant and the zucchini flesh has softened and released its moisture.
  3. Stir in the Panko breadcrumbs, dried oregano, and thyme. Cook for another 2 minutes until the breadcrumbs are lightly toasted and smell nutty.
  4. Remove from heat and fold in the fresh parsley, basil, and half of the Parmesan cheese. Season generously with black pepper.
  5. Fill the zucchini boats with the herb mixture, top with the remaining Parmesan and Mozzarella cheese, and finish under a broiler until a mahogany-colored crust forms.