Roasted Zucchini Boat with Tomatoes

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recipe by Sophie H.

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Zucchini is the perfect vehicle to carry a yummy Italian-inspired filling. An easy side dish or appetizer.

recipe updated Sep 27, 2019


  • Zucchini icon
    1 (195g)
  • Beef tomato icon
    Beef tomato
    x 1 (about 175g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (about 15ml)
  • Dried oregano icon
    Dried oregano
    1 tsp (about 1g)
  • Salt & pepper icon
    Salt & pepper
    1 tsp (about 6g)
  • Feta cheese icon
    Feta cheese
    about ¼ cup (79g)
  • Parmesan cheese icon
    Parmesan cheese
    about ¼ cup (38g)


  • kCook icon Small bowl
  • kCook icon Baking pan - 13 x 9"
  • kCook icon Cutting board

Step preview

  1. Pre-heat oven - 175°C
  2. Slice zucchini into a clean cutting board lengthwise
  3. Scoop thoroughly with tablespoon
  4. Transfer content of cutting board to baking pan
  5. Add beef tomato, extra virgin olive oil, dried oregano, salt & pepper and feta cheese to a clean small bowl
  6. Mix together with tablespoon
  7. Transfer content of small bowl to baking pan
  8. Sprinkle with parmesan cheese
  9. Bake until light golden - approx 20 min
  10. Serve
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