Description
Stuffed Zucchini Boats are a delightful and healthy dish featuring tender zucchini filled with a savory mixture of eggs, cheese, and herbs. Perfect for a quick dinner or a family-friendly meal, these boats are both flavorful and easy to prepare!
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 trim off the ends, leaving the peels intact.
- Boil zucchini in salted water until just tender, being careful not to overcook them.
- Slice each zucchini in half lengthwise and scoop out the pulp with a spoon, placing the pulp into a bowl. Drain the zucchini halves hollow side down on a paper towel.
- Mix together the beaten eggs, bread crumbs, cheddar cheese, chopped onion, parsley, and 1 1/4 tsp salt with the reserved zucchini pulp.
- Arrange the zucchini halves in a greased 9 x 13 pan, hollow side up, and sprinkle with the remaining 1/4 tsp salt.
- Evenly fill each zucchini boat with the mixture, adding a small pat of butter on top of each followed by a sprinkle of Parmesan cheese.
- Bake for 35-45 minutes, or until the tops are golden brown.
Notes
Make sure not to overcook the zucchini while boiling to maintain their shape.
Feel free to add other vegetables or spices to the filling for extra flavor.
Parmesan cheese can be substituted with any cheese of your preference.
Nutrition
- Serving Size: 1 boat
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg