FrenchMedium · Hot
Provençal Stuffed Zucchini with Tomato and Basil
Tender zucchini boats filled with a fragrant mixture of sweated tomatoes, garlic, and fresh basil, topped with golden breadcrumbs and parmesan. A sun-warmed celebration of the late-summer garden.
Prep
20 min
Cook
35 min
Rest
5 min
Total
1h
Method
Prepare the Zucchini
1
Brush the inside and outside of each zucchini boat generously with olive oil, then place them cut-side up in a baking dish. Season lightly with salt.
Make the Tomato and Basil Filling
2
Heat 3 tbsp olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook 1 minute more. Add chopped tomatoes, salt, and pepper, and cook until tomatoes have released their juices and mixture has thickened, about 10 minutes. Remove from heat and stir in the fresh basil leaves, roughly torn. Let the filling cool slightly before stuffing.
Stuff and Bake
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
548
per serving
Source of protein · 20gLow sugar · 11g
Protein
20g
Carbs
42g
Fat
35g
Sat. fat
11g
Fiber
14g
Sugar
11g
Sodium
1238mg
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.9
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.2m³
Land
26Pt
Runoff
0.06g P
parmesan drives 35% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
5
Sweet
5
Salty
3
Sour
1
Bitter
0
Spicy
Textures
CrispyTenderCreamy
Aromas
HerbalGarlickySavory
Kitchen Equipment
Primary Tool
Baking DishBaking DishDutch OvenChef KnifeCutting BoardMixing BowlWooden SpoonPastry BrushMicroplane GraterParchment PaperAluminum Foil
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Bake stuffed zucchini at 400°F until internal temperature reaches 165°F and flesh is tender when pierced with a fork.
Storage
Refrigerate leftovers within 2 hours in airtight containers. Consume within 3-4 days.
Cross Contamination
Use separate cutting boards and utensils when handling raw garlic and other ingredients to prevent bacterial transfer.
High Risk Population
For pregnant, elderly, or immunocompromised individuals, ensure zucchini filling reaches safe temperature and avoid leaving dish at room temperature for more than 2 hours.
Allergen Warning
Contains dairy (parmesan) and gluten (breadcrumbs). Verify no cross-contact with allergens during preparation and serving.
Handling
Scoop zucchini flesh carefully when hollowing boats to avoid puncturing the skin. Handle hot baking dish with oven mitts.
Pro Tips
Technique
When scooping out the zucchini flesh, leave about a quarter-inch of flesh intact — this gives you structure so the boats hold their shape while baking, rather than collapsing into the dish.
Substitution
If you don't have fresh breadcrumbs, pulse stale country bread in the processor with a drizzle of olive oil until you have rough, uneven crumbs — they brown more beautifully than store-bought panko.
From the chef
Zucchini boats packed with slow-sweated tomato, garlic, and torn basil, then finished under a golden breadcrumb and parmesan crust — these are summer made edible, each half both tender and crisp at once. The filling concentrates as it bakes, the zucchini softens just enough to welcome a spoon, and the topping catches the oven heat into something fragrant and golden. A drizzle of olive oil and scattered basil leaves over the top as they come from the dish, and August is fully accounted for.
TagsVegetarianBakedSummerZucchiniTomato BasilProvençAl
AllergensMilkWheatGluten
Source: generated · June 10, 2026