Vegetarian Cheese & Herb Stuffed Zucchini Boats (Gluten Free)

Step 1

Preheat the oven to 375˚F (190˚C). Rub a 9x13-inch or similar sized baking dish with olive oil.

Step 2

Heat the olive oil in a medium skillet over medium-high heat. Add the onion, and season with salt and pepper. Cook, stirring often, until softened and golden, about 3-4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer to a small bowl and cool slightly.

Step 3

Cut the zucchinis in half lengthwise. Using a small knife, score the flesh (not all the way to the skin), leaving a 1/4-inch border. Using a small spoon (a grapefruit spoon works great) scrape out the seeds and discard. If the squash halves are rolling around, cut a very small sliver off the bottom of each so that they lie flat. Place the zucchini halves, cut sides up, in the prepared baking dish.

Step 4

To the bowl with the onions, add 1 cup of the Comté cheese, the ricotta, the beaten egg, scallions and herbs. Season with salt and pepper, and stir to combine.

Step 5

Sprinkle the zucchinis with salt and pepper. Spoon the filling down the center of each. Sprinkle the remaining 2 tablespoons of Comté evenly over top.

Step 6

Bake until tender and golden, about 30 minutes. Let cool slightly then garnish with more herbs and pine nuts, if using.