Fresh basilhand-torn, plus extra for garnish~1 cupest.
Grated cheeseoptional, can be omitted~½ cupest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Wash the zucchini and cut them lengthwise, then use a melon baller to scoop out the flesh, leaving just a thin shell.
2
Roughly chop the scooped-out zucchini flesh; chop the green onion and sauté it in a bit of olive oil for about 3 minutes.
3
Add the chopped zucchini flesh to the pan with the onion, season with salt right away to draw out moisture, and cook over high heat for about 10-12 minutes.
4
Transfer the cooked filling to a bowl and mix in the chopped sun-dried tomatoes and breadcrumbs, along with plenty of hand-torn basil and a little grated cheese for extra flavor (cheese can be omitted).
5
Lightly grease the bottom of a baking dish and arrange the hollowed-out zucchini shells in it.
6
Take portions of the filling, gently squeeze to compact it, then stuff it into the zucchini shells, pressing the surface firm so each boat looks well-filled and neat.
7
Sprinkle a bit more breadcrumbs over each zucchini and drizzle lightly with olive oil to help them turn golden and crispy.
8
Bake at 200°C (392°F) in fan/static mode for about 30 minutes, then garnish with fresh basil before serving.
PrimedTableBETA
