Description
Stuffed Zucchini Boats showcase irresistible flavor with a mixture of cheddar cheese, herbs, and spices. Perfect for a healthy meal or quick dinner, they are easy to prepare and delightfully tasty.
Ingredients
Scale
- 4 zucchini (6 – 7" long)
- 2 eggs, beaten
- 1 3/4 cup bread, torn into small pieces
- 1/2 cup cheddar cheese, grated
- 1/4 cup onion, chopped
- 2 tbsp parsley flakes
- 1 1/2 tsp salt
- butter
- parmesan, grated
Instructions
- Preheat the oven to 350 degrees F.
- Scrub the zucchini and cut off the ends without peeling them.
- Cook zucchini in boiling salted water until just tender, avoiding overcooking.
- Halve the zucchini lengthwise and scoop out the center part into a bowl. Turn the zucchini boats hollow side down on a paper towel to drain.
- Mix beaten eggs, torn bread, grated cheddar cheese, chopped onion, parsley, and 1 1/4 tsp salt with the scooped-out zucchini centers in the bowl.
- Arrange zucchini halves in a greased 9 x 13 inch pan, hollow side up. Sprinkle with 1/4 tsp salt.
- Evenly distribute the filling into each zucchini boat. Dot with butter and sprinkle with grated Parmesan cheese.
- Bake for 35-45 minutes, or until the tops are golden brown.
Notes
For a spicier kick, add some red pepper flakes to the filling.
Feel free to substitute the cheddar cheese with your favorite cheese variety such as mozzarella or feta.
Zucchini boats can be prepared in advance and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg