Stuffed Zucchini #1

These stuffed zucchini boats come together entirely in the microwave, making them one of the fastest stuffed vegetable recipes you’ll find. The hollowed-out shells cook first until crisp-tender, then get filled with a mix of the scooped-out pulp, green onions, bread cubes, Parmesan, and chopped fresh tomato.

Scooping the zucchini to a quarter-inch wall is important. Too thin and the shells collapse. Too thick and the filling doesn’t have room to sit properly. A sturdy spoon or melon baller works well for this.

Cooking the shells cut-side down first steams them evenly and keeps the edges from drying out. The filling gets microwaved separately with the butter so the onions soften and the bread cubes absorb the zucchini juices before everything gets packed back into the shells for one final blast.

Kitchen Tips

• Choose medium zucchini that are firm and straight. Oversized ones have tough skin and watery seeds
• Chop the scooped-out pulp small so it cooks quickly and blends into the filling
• The bread cubes absorb moisture and help bind the filling. Day-old bread works best since it soaks without turning to mush
• Serve immediately while the cheese is still warm and melty

Variations

• Add crumbled cooked sausage or bacon to the filling for a heartier version
• Swap Parmesan for crumbled feta for a Mediterranean twist
• Stir in a pinch of red pepper flakes and fresh basil for an Italian-style filling