Usher in the zucchini season with these neat little vessels. They're tender and moist with a pungent, crunchy top. You might also attract a few young children to zucchini in the process. Let them sprinkle on the cheese and this may actually interest them in eating the final result.
Ingredients
Makes 4 to 6 servings
Step 1
Preheat the broiler. Melt the butter in a large cast-iron skillet or something similar with an ovenproof handle. Add the garlic and sauté over medium-low heat for about 30 seconds, being careful to let the garlic brown.
Step 2
Place the zucchini halves facedown in the garlic butter and sprinkle lightly with salt and pepper. Sauté over medium high heat for about 5 minutes, or until the zucchini are just slightly tender when poked with a fork.
Step 3
Turn the zucchini over, and sprinkle generously with parmesan. (Don't worry if the parmesan spills into the pan. It will melt into additional, delicious crust.) Cook for just a minute or two longer, then transfer the skillet to the broiler.
Step 4
Broil for about 3 to 5 minutes, or until the cheese is melted and golden brown. Serve hot, and don't forget to scrape up the spilled parmesan from the bottom of the pan.
How would you rate Broiled Baby Zucchini Boats with Parmesan Crust?
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Reviews (33)
Back to TopWas looking for a recipe that would add some flavor to baby patty pan squash and this was perfect. As noted be careful NOT to brown garlic or you'll end up with burnt bitter garlic flavor. Followed recipes, but added sprinkle of Chile Marash while sautéing squash. Generous amount of finely grated parmesan cheese. Sprinkled of fresh parsley and thyme and more parmesan cheese before serving. Be sure to scrape up crusty cheese from pan when serving. Not low cal but great flavor. Would definitely make again.
dory92064
San Diego, CA
3/15/2014
I have made this recipe twice with my homegrown yellow crookneck squash. The first time I followed the recipe, being careful not to brown the garlic, but it turned into little charcoal bits by the end of the broiling. This distracted from the look and taste. The second time I browned the squash in olive oil and sprinkled them with garlic powder just before adding the parmesan and putting them in the broiler. This made it a really excellent dish! Loved that crunchy topping. Also the second time I was careful to use squash all the same size and on the thin side. I think if I had to use larger diameter squash I'd trim them to make them flatter and cook more evenly. Now I wish I'd planted more squash this year!
goodscents
California
6/29/2006
I thought it was a very unique way to make zucchini, so I was intrigued. But when you came down to it, the parmesan just overpowered the delicate squash flavor.
bulldog_guy
Cooper City, FL
5/25/2005
I really liked this recipe as did all of my guests. I diced up some tomatoes and basil with a pinch of sea salt, drained the mixture in a colander for about 10 minutes and topped the zucchini boats with it. I think it added a little "zing" and made it almost like a bruschetta. Delicious. As another reviewer had mentioned previously, I think there is a typo in the recipe and it should really read "careful to NOT let the garlic brown."
Anonymous
cleveland, OH
10/6/2004
It was good, but not fabulous The browned garlic made the zucchini a little bitter. My stepson would not eat it
The balsamic zucchini also on this site, is a much better recipe Anonymous
chicago
6/27/2004
This is a simple way to serve zucchini deliciously. My daughter ate all of hers, and that is the real test in my house.
Bob Adams
Richmond, VA
3/29/2004
To the cook on 3/4/04: What the hell is wrong with you? I was working up an appetite until I read your disgusting, pathetic attempt at humor. Thanks alot.
Anonymous
3/7/2004
This was super easy, quick and good. I had a bunch of baby sunburst squash that I needed to use - so I followed the recipe and tossed them with grilled chicken over pesto & angelhair. Easy and good (pretty too).
Anonymous
San Diego, CA
11/7/2003
The parmesan broiled onto the squash makes this dish a winner. Even the 14 month old ate it. Excellent way to prepare a dull vegetable.
Anonymous
Franklin, MA
9/1/2003
This is one of the best zucchini recipes I have ever tried. My husband is no zucchini fan and kept reaching for more. I used a mix of parm and romano cheese and a bit more garlic in the butter than suggested - wonderful!
Anonymous
Arlington, VA
8/12/2003
Zucchinis never tasted so good. I added the garlic cloves whole, just flatten with the blade of a knife, which burns with less ease and can be taken away from the pan if it starts to brown too much. I served them as a main dish with a salad of baby leaves tossed with tomatoes, avocado and mozzarella but they will make a wonderful side dish to a richer meal and I will serve them as part of a buffet next time I have the opportunity.
Anonymous
Madison, CT
5/6/2003
Simple and tasty, plus my husband loved it!
Anonymous
Chicago
4/15/2003
This is the best zucchini I ever ate! I increased the garlic to 1 tablespoon (can one ever have too much garlic?) and I used freshly grated peccorino romano cheese, about 1/2 cup. I could eat this every day and I don't really care for zucchini! Yumpters!
Erin
Wanamassa, NJ
4/14/2003
Thought this recipe was fantastic. So easy and so delicious! Will definitely make again this week.
Anonymous
Toronto, ON
11/11/2002
A good use of zucchini from my garden, but I probably wouldn't go out of my way to procure zucchini just for this recipe. My family also thought this was a good, but not great dish.
Anonymous
Dearborn Heights, MI
9/22/2002
