Description
Stuffed Zucchini Boats are a delightful way to enjoy fresh zucchini filled with a savory mixture of cheese, herbs, and bread for a quick, healthy meal. Perfect for busy weeknights or as a flavorful side dish!
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.
- Scrub the zucchinis and cut off the ends without peeling them.
- Boil the zucchinis in salted water until just tender; avoid overcooking.
- Slice the zucchinis in half lengthwise and scoop out the center with a spoon, placing the insides in a bowl.
- Turn the hollowed zucchinis upside down on paper towels to drain excess moisture.
- In a bowl, mix the beaten eggs, bread crumbs, cheddar cheese, chopped onion, parsley, and 1 1/4 tsp salt along with the scooped zucchini centers.
- Arrange the hollow zucchinis in a greased 9×13 inch pan with the hollow side up and sprinkle with 1/4 tsp salt.
- Evenly distribute the filling among the zucchini boats, dotting them with butter and sprinkling with Parmesan.
- Bake for 35-45 minutes until the tops are nicely browned.
Notes
For additional flavor, consider adding spices such as garlic powder or Italian seasoning to the filling.
Experiment with different types of cheese for a varied taste.
Ensure not to overcook the zucchini while boiling to maintain their shape and texture.
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 100mg