Description
Stuffed Zucchini Boats make a delightful and nutritious meal. With a combination of savory cheese, fresh herbs, and tender zucchini, this dish is perfect for a quick dinner or a healthy lunch. It’s easy to prepare and delightful to eat, making it a family favorite!
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°F.
- Scrub the zucchinis and cut off the ends, leaving the skin on.
- Boil the zucchinis in salted water until just tender without overcooking them.
- Halve the zucchinis lengthwise and scoop out the centers with a spoon, placing the centers in a bowl.
- Turn zucchini boats hollow side down on a paper towel to drain any excess moisture.
- In the bowl with the zucchini centers, mix in the beaten eggs, torn bread, cheddar cheese, chopped onion, parsley, and 1 1/4 tsp of salt.
- Arrange the zucchini boats hollow side up in a greased 9 x 13 inch pan, sprinkling 1/4 tsp of salt over them.
- Fill each zucchini boat evenly with the mixture and dot with butter, then sprinkle with grated Parmesan.
- Bake for 35-45 minutes or until the tops form a golden brown crust.
Notes
Ensure not to overcook the zucchini while boiling for the best texture.
Feel free to customize the filling ingredients with your favorite cheeses and herbs.
These zucchini boats can be made in advance and reheated for a quick meal.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg