Description
Stuffed Zucchini Boats are a delightful baked dish featuring tender zucchini filled with a savory mixture of cheese, eggs, and herbs. This easy-to-make recipe is perfect for a quick dinner while being wholesome and satisfying.
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 Fahrenheit.
- Scrub the zucchinis and cut off the ends, keeping the skin on.
- Cook the zucchinis in boiling salted water until just tender, being careful not to overcook them.
- Slice zucchinis in half lengthwise and scoop out the centers with a spoon into a bowl. Drain the zucchini halves with the hollow side facing down.
- Mix the beaten eggs, bread pieces, cheddar cheese, chopped onion, parsley, and 1 1/4 tsp salt with the scooped zucchini filling.
- Place the zucchini halves hollow side up in a greased 9 x 13 inch pan, sprinkling each with 1/4 tsp salt.
- Evenly distribute the filling into each zucchini boat. Dot with a little butter and sprinkle with parmesan cheese.
- Bake in the preheated oven for 35-45 minutes or until the tops are golden brown.
Notes
Zucchini should be cooked just until tender to maintain their structure during baking.
Feel free to experiment with different cheeses for a unique flavor.
This dish serves well with a light salad for a complete meal.
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg