**The Art of Preparing Zucchini Boats**

When it comes to preparing zucchini boats, the key is to find the right balance between flavors and textures. In this article, we will explore the process of creating these delicious vegetable boats and provide some tips and tricks for achieving perfection.

**Choosing the Right Ingredients**

To start, one needs to choose the right ingredients. Zucchinis are a great choice because they have a high water content, which makes them perfect for cooking out excess moisture. A good marinara sauce is also essential in bringing all the flavors together. The author recommends using a homemade or store-bought marinara sauce, and notes that even a small amount can make a big difference.

**Preparing the Zucchini Boats**

Once the ingredients are chosen, it's time to prepare the zucchinis. This involves hollowing out the centers of the zucchinis and cleaning them thoroughly. The author jokes about how exhausting being healthy can be, but notes that the hard work pays off in the end. The zucchinis should then be scrubbed clean and broken up into smaller pieces to make it easier to fill them with the desired ingredients.

**Adding Flavor**

The next step is to add flavor to the zucchini boats. This involves mixing together the cooked zucchini, marinara sauce, and other desired ingredients such as ground meat or cheese. The author notes that this is a versatile recipe that can be adapted in many different ways, from Asian-inspired to Mexican-style with chorizo.

**Assembling the Boats**

With the filling mixture prepared, it's time to assemble the boats. This involves spooning the mixture into the hollowed-out zucchinis and topping them with cheese and other desired toppings. The author notes that this recipe is easy to make and serves as a great way to get kids to eat vegetables.

**Baking the Boats**

The final step is to bake the zucchini boats in the oven until they are tender and the cheese is melted and bubbly. This usually takes about 15-20 minutes, depending on the size of the zucchinis and the desired level of doneness.

**Adding a Finishing Touch**

Once the boats are baked, it's time to add a finishing touch. The author notes that this recipe can be served hot, straight from the oven, or at room temperature as a side dish. A sprinkle of parmesan cheese adds a nice salty flavor and a bit of crunch to the dish.

**Variations and Tips**

The author suggests that summer squash such as yellow squash could also be used in place of zucchinis, and notes that spaghetti squash would be a great option for this recipe as well. The author also mentions that one can use leftover ingredients from other meals to make this recipe even more efficient.

**Conclusion**

In conclusion, preparing zucchini boats is a simple yet delicious way to enjoy the flavors of summer. By following these steps and tips, anyone can create a mouth-watering dish that's perfect for hot summer days or as a side dish for any meal. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to become a favorite.

"WEBVTTKind: captionsLanguage: eni'm making chicken parmesan zucchini boats i've got some ground chicken breast here that i'm just browning up in a skillet with a little bit of olive oil and we're going to move on to our zucchini boats jeff okay can you help me with this yes let's each do two of them all right okay so what you're gonna do is just cut the end off just like that and then we're gonna split these in half stairs go right down the center i always feel like there's so much zucchini in the summer and still it's at the farm stand it's endless i'm always looking for things to do with it they basically grow overnight yeah they get gigantic if there's a lot of water they just you can't stop them and you could totally use those big zucchini for this and just make a big one okay so now take a spoon and you're just gonna start to take out the flesh and i'm gonna keep this because i'm gonna use it and put it into my chicken so just take it through or you're using the inside yeah we're not wasting any oh you're like the one guy from slovakia exactly so just keep scraping it out because you want to form a little boat to have room to put everything in so jeff if you'll keep doing that for me and just kind of run your knife through it and chop it up i'm gonna keep working on our chicken over here so i've got some garlic garlic goes in i've got some dried italian seasoning put that in a little pepper and a little bit of salt i'm just going to give that a stir and let all that flavor come together let those herbs start to release their natural oils that are in there and that garlic brown up it smells so good and this is a really light meal as well sure yeah did you guys know that zucchini is actually a fruit well that makes sense because there's seeds yeah it's botanically a fruit but culinarily wise we treat it as a vegetable it's like really the perfect vegetable fruit if you will to bridge into summer to fall because it's still hanging out in late summer season so all squashes of fruit essentially yeah pretty much yeah because of the seeds botanically and then i've got some jarred marinara sauce so the jarred marinara goes in and this just kind of helps bring the whole thing together just about a half a cup of it and you can use homemade or you can use your favorite yard job you're still going it's like 50 you gave me like 43 something yeah i'll take what you got for now i'd even chop it up okay let me write a knife through it this is when you need you should invent a sharp spoon a shorter shark they have them for grapefruit all right so you just want to cook this until the zucchini starts to release the water that's in it because there's a lot of water in zucchini so this is a way to just kind of get some of that out of it and now jeff spread those out on this yes them spread them out you know katie you could put like pasta in there right now and just if you haven't you could and just have that yeah i would tear that up with some more candy or something okay so now i'm gonna give it a little drizzle of olive oil and a little sprinkle of salt season those babies up you want to hit them with some pepper jeff yes i will there you go all right so it's going in at 400 degrees for 20 minutes to par cook and here we go i got some over here scrub trigger yeah my shoulder and again this is just a way to get that zucchini nice and tender but to also kind of cook out some of the water that's in it okay now we're gonna stuff our zucchinis so here we go just break up that zucchini all right let's see big spoon big spoon man i got plenty of those here you go i wiped it off so you just take the mixture and put it right into the zucchini boat yeah you could do a million you could stuff this a million different ways asian profile you do a mexican profile with like chorizo what do you think jeff is this something you guys would eat at home she's gonna be like i haven't made this yet and i'm like i'm making it for you tonight i always want whatever she's cooking and whatever yours when you post it on instagram because it looks healthy and delicious if that's if that's because of her you know like when i put bacon on my oatmeal candy i wasn't hating on that there was no shade thrown there all right just keep it going and you know if you wind up with a little bit of extra mixture in here i usually just throw some more sauce in it and serve it on the side yeah burger oh yeah you could totally do a sloppy joe out of it we're gonna spoon some of that marinara on there and i'm gonna follow behind you with some shredded mozzarella very good of course yeah and i feel like this would be a good way to get kids to eat veggies oh my god well just even the way you have lined up i'm like this is good if you're having like uh friends over it's like totally serving it's easy serving size totally all right so now we're going to top it with just a little sprinkle of parmesan yeah we can't waste any cheese better and better no shred left behind that's my motto yeah right let's give it all the parm okay so now it's going back into that oven 400 degrees for about another 15 to 20 minutes until the zucchini is totally tender and the cheese is nice and melted and bubbly oh man and it comes out like that is beautiful oh lord right hey jeff those are not the counter for her or nothing i'm trying i got me i'm do you see how many zucchinis i hollowed that's a lot of work to do on this i feel like every time i see with katie it's like very exhausting being healthy takes a lot of work trust me okay you could do this with uh summer squash too yellow summer squash would be good you could stuff a lot with spaghetti squash to do this oh yes that spaghetti squash recipe you have katie i can't tell you how many times i've made that really yeah where she tossed it with the chicken and it was good back in the oven with the cheese on it what'd you call that you're right i'm just gonna pick it up like a taco spaghetti handheld zucchini look at that perfect ooh yup oh pick it up like i would yeah oh what a hot dog yeah why not put it on a bun you don't miss the breading that's the first thing i was like oh this is just gonna be a vegetable with some cheese and stuff in it but you get that crispness from the sprinkle of the parm on there and there's so much like funk and sweetness from the tomato and the meat i mean it's it's lean but it's delectable youi'm making chicken parmesan zucchini boats i've got some ground chicken breast here that i'm just browning up in a skillet with a little bit of olive oil and we're going to move on to our zucchini boats jeff okay can you help me with this yes let's each do two of them all right okay so what you're gonna do is just cut the end off just like that and then we're gonna split these in half stairs go right down the center i always feel like there's so much zucchini in the summer and still it's at the farm stand it's endless i'm always looking for things to do with it they basically grow overnight yeah they get gigantic if there's a lot of water they just you can't stop them and you could totally use those big zucchini for this and just make a big one okay so now take a spoon and you're just gonna start to take out the flesh and i'm gonna keep this because i'm gonna use it and put it into my chicken so just take it through or you're using the inside yeah we're not wasting any oh you're like the one guy from slovakia exactly so just keep scraping it out because you want to form a little boat to have room to put everything in so jeff if you'll keep doing that for me and just kind of run your knife through it and chop it up i'm gonna keep working on our chicken over here so i've got some garlic garlic goes in i've got some dried italian seasoning put that in a little pepper and a little bit of salt i'm just going to give that a stir and let all that flavor come together let those herbs start to release their natural oils that are in there and that garlic brown up it smells so good and this is a really light meal as well sure yeah did you guys know that zucchini is actually a fruit well that makes sense because there's seeds yeah it's botanically a fruit but culinarily wise we treat it as a vegetable it's like really the perfect vegetable fruit if you will to bridge into summer to fall because it's still hanging out in late summer season so all squashes of fruit essentially yeah pretty much yeah because of the seeds botanically and then i've got some jarred marinara sauce so the jarred marinara goes in and this just kind of helps bring the whole thing together just about a half a cup of it and you can use homemade or you can use your favorite yard job you're still going it's like 50 you gave me like 43 something yeah i'll take what you got for now i'd even chop it up okay let me write a knife through it this is when you need you should invent a sharp spoon a shorter shark they have them for grapefruit all right so you just want to cook this until the zucchini starts to release the water that's in it because there's a lot of water in zucchini so this is a way to just kind of get some of that out of it and now jeff spread those out on this yes them spread them out you know katie you could put like pasta in there right now and just if you haven't you could and just have that yeah i would tear that up with some more candy or something okay so now i'm gonna give it a little drizzle of olive oil and a little sprinkle of salt season those babies up you want to hit them with some pepper jeff yes i will there you go all right so it's going in at 400 degrees for 20 minutes to par cook and here we go i got some over here scrub trigger yeah my shoulder and again this is just a way to get that zucchini nice and tender but to also kind of cook out some of the water that's in it okay now we're gonna stuff our zucchinis so here we go just break up that zucchini all right let's see big spoon big spoon man i got plenty of those here you go i wiped it off so you just take the mixture and put it right into the zucchini boat yeah you could do a million you could stuff this a million different ways asian profile you do a mexican profile with like chorizo what do you think jeff is this something you guys would eat at home she's gonna be like i haven't made this yet and i'm like i'm making it for you tonight i always want whatever she's cooking and whatever yours when you post it on instagram because it looks healthy and delicious if that's if that's because of her you know like when i put bacon on my oatmeal candy i wasn't hating on that there was no shade thrown there all right just keep it going and you know if you wind up with a little bit of extra mixture in here i usually just throw some more sauce in it and serve it on the side yeah burger oh yeah you could totally do a sloppy joe out of it we're gonna spoon some of that marinara on there and i'm gonna follow behind you with some shredded mozzarella very good of course yeah and i feel like this would be a good way to get kids to eat veggies oh my god well just even the way you have lined up i'm like this is good if you're having like uh friends over it's like totally serving it's easy serving size totally all right so now we're going to top it with just a little sprinkle of parmesan yeah we can't waste any cheese better and better no shred left behind that's my motto yeah right let's give it all the parm okay so now it's going back into that oven 400 degrees for about another 15 to 20 minutes until the zucchini is totally tender and the cheese is nice and melted and bubbly oh man and it comes out like that is beautiful oh lord right hey jeff those are not the counter for her or nothing i'm trying i got me i'm do you see how many zucchinis i hollowed that's a lot of work to do on this i feel like every time i see with katie it's like very exhausting being healthy takes a lot of work trust me okay you could do this with uh summer squash too yellow summer squash would be good you could stuff a lot with spaghetti squash to do this oh yes that spaghetti squash recipe you have katie i can't tell you how many times i've made that really yeah where she tossed it with the chicken and it was good back in the oven with the cheese on it what'd you call that you're right i'm just gonna pick it up like a taco spaghetti handheld zucchini look at that perfect ooh yup oh pick it up like i would yeah oh what a hot dog yeah why not put it on a bun you don't miss the breading that's the first thing i was like oh this is just gonna be a vegetable with some cheese and stuff in it but you get that crispness from the sprinkle of the parm on there and there's so much like funk and sweetness from the tomato and the meat i mean it's it's lean but it's delectable youi'm making chicken parmesan zucchini boats i've got some ground chicken breast here that i'm just browning up in a skillet with a little bit of olive oil and we're going to move on to our zucchini boats jeff okay can you help me with this yes let's each do two of them all right okay so what you're gonna do is just cut the end off just like that and then we're gonna split these in half stairs go right down the center i always feel like there's so much zucchini in the summer and still it's at the farm stand it's endless i'm always looking for things to do with it they basically grow overnight yeah they get gigantic if there's a lot of water they just you can't stop them and you could totally use those big zucchini for this and just make a big one okay so now take a spoon and you're just gonna start to take out the flesh and i'm gonna keep this because i'm gonna use it and put it into my chicken so just take it through or you're using the inside yeah we're not wasting any oh you're like the one guy from slovakia exactly so just keep scraping it out because you want to form a little boat to have room to put everything in so jeff if you'll keep doing that for me and just kind of run your knife through it and chop it up i'm gonna keep working on our chicken over here so i've got some garlic garlic goes in i've got some dried italian seasoning put that in a little pepper and a little bit of salt i'm just going to give that a stir and let all that flavor come together let those herbs start to release their natural oils that are in there and that garlic brown up it smells so good and this is a really light meal as well sure yeah did you guys know that zucchini is actually a fruit well that makes sense because there's seeds yeah it's botanically a fruit but culinarily wise we treat it as a vegetable it's like really the perfect vegetable fruit if you will to bridge into summer to fall because it's still hanging out in late summer season so all squashes of fruit essentially yeah pretty much yeah because of the seeds botanically and then i've got some jarred marinara sauce so the jarred marinara goes in and this just kind of helps bring the whole thing together just about a half a cup of it and you can use homemade or you can use your favorite yard job you're still going it's like 50 you gave me like 43 something yeah i'll take what you got for now i'd even chop it up okay let me write a knife through it this is when you need you should invent a sharp spoon a shorter shark they have them for grapefruit all right so you just want to cook this until the zucchini starts to release the water that's in it because there's a lot of water in zucchini so this is a way to just kind of get some of that out of it and now jeff spread those out on this yes them spread them out you know katie you could put like pasta in there right now and just if you haven't you could and just have that yeah i would tear that up with some more candy or something okay so now i'm gonna give it a little drizzle of olive oil and a little sprinkle of salt season those babies up you want to hit them with some pepper jeff yes i will there you go all right so it's going in at 400 degrees for 20 minutes to par cook and here we go i got some over here scrub trigger yeah my shoulder and again this is just a way to get that zucchini nice and tender but to also kind of cook out some of the water that's in it okay now we're gonna stuff our zucchinis so here we go just break up that zucchini all right let's see big spoon big spoon man i got plenty of those here you go i wiped it off so you just take the mixture and put it right into the zucchini boat yeah you could do a million you could stuff this a million different ways asian profile you do a mexican profile with like chorizo what do you think jeff is this something you guys would eat at home she's gonna be like i haven't made this yet and i'm like i'm making it for you tonight i always want whatever she's cooking and whatever yours when you post it on instagram because it looks healthy and delicious if that's if that's because of her you know like when i put bacon on my oatmeal candy i wasn't hating on that there was no shade thrown there all right just keep it going and you know if you wind up with a little bit of extra mixture in here i usually just throw some more sauce in it and serve it on the side yeah burger oh yeah you could totally do a sloppy joe out of it we're gonna spoon some of that marinara on there and i'm gonna follow behind you with some shredded mozzarella very good of course yeah and i feel like this would be a good way to get kids to eat veggies oh my god well just even the way you have lined up i'm like this is good if you're having like uh friends over it's like totally serving it's easy serving size totally all right so now we're going to top it with just a little sprinkle of parmesan yeah we can't waste any cheese better and better no shred left behind that's my motto yeah right let's give it all the parm okay so now it's going back into that oven 400 degrees for about another 15 to 20 minutes until the zucchini is totally tender and the cheese is nice and melted and bubbly oh man and it comes out like that is beautiful oh lord right hey jeff those are not the counter for her or nothing i'm trying i got me i'm do you see how many zucchinis i hollowed that's a lot of work to do on this i feel like every time i see with katie it's like very exhausting being healthy takes a lot of work trust me okay you could do this with uh summer squash too yellow summer squash would be good you could stuff a lot with spaghetti squash to do this oh yes that spaghetti squash recipe you have katie i can't tell you how many times i've made that really yeah where she tossed it with the chicken and it was good back in the oven with the cheese on it what'd you call that you're right i'm just gonna pick it up like a taco spaghetti handheld zucchini look at that perfect ooh yup oh pick it up like i would yeah oh what a hot dog yeah why not put it on a bun you don't miss the breading that's the first thing i was like oh this is just gonna be a vegetable with some cheese and stuff in it but you get that crispness from the sprinkle of the parm on there and there's so much like funk and sweetness from the tomato and the meat i mean it's it's lean but it's delectable you\n"