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Take advantage of fresh summer zucchini to make delicious and tasty zucchini boats! Topped with a gourmet tomato sauce, ham, spices and oven-grilled cheese, they're a must-have for quick and easy summer meals.
There are so many gourmet ways to cook zucchini, like this zucchini, pesto and burrata puff pastry, these fried zucchini blossoms or these Greek zucchini fritters (Kolokithokeftedes).
💙 Why you'll love them
- They're super-easy to prepare: just cut the zucchinis in half, garnish them and pop them in the oven!
- They're perfectly in season and so delicious!
- They require few ingredients and are therefore budget-friendly.
🥒 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Zucchini: in season from May to October inclusive, so make the most of it!
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Onion, white or yellow.
- Tomato sauce: plain, with basil, arrabbiata, etc... choose what you like!
- Ham : I use white ham, but you can also replace it with cured ham, ham with herbs, ham with truffles... Treat yourself!
- Mozzarella, grated.
- Herbs: oregano and basil.
- Italian seasoning
✅ Vegan, gluten-free and dairy-free version
- To make this recipe vegan, replace the ham with the meat substitute of your choice (tofu, tempeh, seitan, etc...) and the cheeses with vegan cheeses you like. Also check that your tomato sauce is vegan.
- To make sure this recipe is gluten-free, check that your tomato sauce and Italian mixture are gluten-free.
🥰 The chef's tip
Pre-cook your hollowed-out zucchinis for around 25 minutes: this is what will make them super soft and ensure that they don't give off too much water.
❄️Storage
You can store these zucchini boats for around 2 days in an airtight tupperware in the fridge.
I don't recommend freezing this recipe, as the zucchinis will be all floaty and watery when defrosted.
😋 Other summer gems
- Zucchini tart with ricotta cream, peas and Parmesan cheese
- Strawberry avocado toast
- Summer vegetable tart with pesto and mozzarella
If you make these zucchini pizza boats, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Zucchini pizza boats
Ingredients
- 2 zucchinis
- 1 teaspoon olive oil
- 2 garlic cloves
- 2 shallots
- 1 cup tomato sauce
- ¼ lemon
- 2 tablespoons oregano
- 2 tablespoons basil
- 2 tablespoons Italian seasoning
- 1 pinch Espelette pepper
- ⅞ cups ham
- 1 cup shredded mozzarella cheese
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 390°F/200°C in high and low static heat/natural convection mode. Cut the zucchini in half and scoop out the flesh with a spoon. Place them on an oven tray lined with aluminum foil, with the zucchini flesh next to them. Bake for 25 minutes.
- Finely chop the garlic and shallots and fry in a pan over medium heat with a drizzle of olive oil, until golden.
- In a bowl, mix what was in the pan with the tomato sauce, lemon juice, pre-cooked zucchini flesh, oregano, basil, Italian seasoning, Espelette pepper, salt and pepper.
- Fill the zucchini halves with the mixture. Cut the ham slices, add them and finish with the shredded mozzarella.
- Return to the oven for a further 15-20 minutes. Sprinkle with fresh basil and enjoy!
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