Pastry Topped Zucchini Boats
Pastry Topped Zucchini Boats are hollowed out zucchini filled and baked with marinara sauce, meatballs, and cheese, and then baked some more topped with a puff pastry.
Servings: 12
Calories: 491kcal
Ingredients
- 2 large (10-12 inches each) zucchini
- 1 jar (24 ounces) marinara sauce
- 32 homestyle meatballs, frozen
- 1 cup mozzarella cheese, shredded
- 1 package (2 10-inch) puff pastry sheets, thawed and cut in half
- 1 large egg, beaten
- salt and pepper, to taste
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 375°F.
- Wash each zucchini under cold or lukewarm water and slice the ends off of each.
- Cut the zucchini in half, lengthwise, and use a large spoon to hollow out the centers of each zucchini half and set on a large, foil-lined baking sheet. (You could also use a large casserole dish if you have one big enough.)
- Equally, divide and add the marinara sauce, meatballs, and cheese to each of the four hollowed-out zucchini.
- Bake for 45 minutes.
- Remove from the oven and cover each zucchini with half a sheet of puff pastry.
- Brush the egg on the top of each pastry, adding salt and pepper, to taste.
- Return the zucchini to the oven and bake for another 20 minutes, or until golden brown.
- Remove the zucchini from the oven and brush the tops with the melted butter.
- Cut each zucchini boat into about 3 pieces and serve.
Nutrition
Calories: 491kcal