Eggplant Parmesan Stuffed Zucchini Boats


Serves 4

4 medium zucchini, washed

1 medium eggplant, peeled and diced

2 tablespoons olive oil, divided

1 small onion, chopped

2 garlic cloves, minced

½ cup / 2 oz / 50 gr + 4 tablespoons grated Parmesan cheese, divided

2 tablespoons chopped fresh parsley

1 cup / 4.3 oz / 112 gr almond meal (or GF breadcrumbs)

8 tablespoons tomato sauce (such as marinara)


Preheat oven to 350°F (180°C) and place a rack in the middle. Line a baking dish with parchment paper and set aside.

Bring a pot of salted water to a boil and cook zucchini for 5 minutes until just tender. Drain and set aside to cool.

In the meantime, heat 1 tablespoon of olive oil in a large (preferable non-stick) skillet over medium-high heat, add onion, salt and saute’ for 5 minutes until translucent. Add garlic and saute’ for 1 further minute, until fragrant.

Finally add eggplant cubes and saute’ - stirring every now and then - until browned and soft, about 10 to 12 minutes.

Transfer to a large bowl and puree/mash with an immersion blender (you can also use a food processor or a blender to do this.)

Add Parmesan cheese, parsley, black pepper and stir until well combined.

Add almond meal (or GF breadcrumbs) ¼ cup at a time and mix with your hands until it reaches a firm consistency (you might need to use more or less almond meal). Set aside.

Slice the zucchini in half and scrape out the fillings with a spoon.

Arrange zucchini boats on the lined baking dish, drizzle with remaining tablespoon of olive oil and brush to coat.

Fill the hollowed zucchini boats with about one tablespoon of marinara sauce and top with eggplant mixture, dividing equally (use your hands to do this, it’s really the only way to do it!)

Sprinkle with Parmesan cheese and bake in the oven for 25 to 30 minutes until golden.

Serve warm!