Description
These Stuffed Zucchini Boats are a delightful blend of zucchini, cheese, and herbs, making them a tasty choice for a quick dinner or a healthy meal option. With simple prep and mouthwatering flavors, they are perfect for homemade comfort food lovers.
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 (1 1/4 tsp + 1/4 tsp)
- butter
- parmesan, grated
Instructions
- Preheat the oven to 350 degrees.
- Scrub the zucchini and cut off the ends, being careful not to peel them.
- Cook the zucchini in boiling, salted water until just tender, taking care not to overcook.
- Cut the zucchini in half lengthwise and scoop out the center with a spoon, placing it into a bowl. Turn the zucchini halves hollow side down on paper towels to drain.
- In the bowl, combine the beaten eggs, torn bread, grated cheddar cheese, chopped onion, parsley flakes, and 1 1/4 tsp salt with the scooped zucchini centers.
- Arrange the hollowed zucchini halves in a greased 9 x 13 pan and sprinkle with 1/4 tsp salt.
- Evenly distribute the filling into each zucchini boat. Dot each with a little butter and sprinkle with grated Parmesan cheese.
- Bake for 35-45 minutes or until the tops are brown.
Notes
Ensure not to overcook the zucchini to maintain their structure.
Feel free to add other herbs or spices to personalize the flavor.
Leftover filling can be used as a side dish or in another recipe.
Nutrition
- Serving Size: 1 boat
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 75mg