Ingredients:

  • 4 medium zucchinis (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced (approx. ½ cup / 75g)
  • 3 cloves garlic, minced (approx. 1 tbsp / 15g)
  • 1 cup cherry tomatoes, quartered (150g)
  • ¼ cup fresh parsley, chopped (10g)
  • 1 tsp dried oregano (2g)
  • ¼ tsp red pepper flakes (1g)

Instructions:

  1. Cut the zucchinis in half lengthwise.
  2. Scoop out the center flesh with a spoon, leaving a ¼ inch (6mm) wall. Set the pulp aside.
  3. Place shells on a baking sheet and brush with 1 tbsp olive oil and a pinch of salt.
  4. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté the diced onion for 3-4 minutes until translucent.
  5. Add minced garlic and cook for 60 seconds until it smells fragrant.
  6. Stir in the reserved zucchini pulp. Cook for 5-7 minutes until the water evaporates and the pulp browns slightly.
  7. Fold in the quartered cherry tomatoes, dried oregano, and red pepper flakes. Cook 3 minutes until tomatoes just soften.
  8. Remove from heat. Stir in the fresh parsley and divide the filling among the zucchini shells.
  9. Bake at 400°F (200°C) for 15-20 minutes until the zucchini is tender and the filling is hot.