30 minutes
A delightful dish featuring zucchini boats topped with a crunchy and savory mixture of pork rinds, Parmesan cheese, and garlic.
Zucchini, halved lengthwise and seeded
each
Crushed Pork Rinds
cups
Garlic Clove, minced
each
tablespoons
to taste
to taste
to drizzle
1. Preheat Oven and Prepare Baking Sheet
Preheat your oven to 400°F. Prepare a baking sheet by lining it with aluminum foil or a silicone baking mat.
2. Prepare Zucchini
Place the zucchini halves cut-side up on the prepared baking sheet, ensuring they are stable and lying flat.
3. Prepare Topping Mixture
In a medium bowl, combine the crushed pork rinds, grated Parmesan cheese, minced garlic, melted butter, a pinch of pink salt, and freshly ground black pepper. Stir until well-mixed.
4. Top Zucchini Halves
Use a spoon to evenly distribute the pork-rind mixture over each zucchini half, pressing it down gently so it adheres well. Drizzle olive oil over each zucchini.
5. Bake Zucchini Boats
Place the baking sheet in the oven and bake for 20 minutes. The topping should become golden brown. To get an extra crispy finish, switch to broil and broil for an additional 3 to 5 minutes, keeping an eye on them to prevent burning.
6. Cool and Serve
Remove from the oven and let the zucchini boats cool slightly before serving. Enjoy!
To remove excess moisture and improve texture, sprinkle the inside of your zucchini boats with salt and let them sit for 10-15 minutes. Then, pat them dry with paper towels. This step can greatly improve the final texture of your dish.
Choose small to medium-sized zucchini for the best texture. Large zucchini can be watery and have large seeds. Look for zucchini that are firm and have glossy skin.
Use freshly grated Parmesan cheese rather than pre-grated for better melt and flavor. Similarly, if you're using pork rinds, choose a high-quality brand for better taste and crunch.
To achieve a golden and crispy topping, don’t hesitate to put the zucchini boats under the broiler for the last few minutes of cooking. Keep a close eye on them to prevent burning.
When hollowing out the zucchini, use a melon baller or a small spoon to scoop out the seeds and create a boat. Be careful not to pierce through the skin. Leave about a 1/4-inch border to ensure the boats hold their shape during baking.
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