Stuffed Zucchini Boats

15  Ratings
  • 20 min prep
  • 35 min total
  • Makes 4 servings, one stuffed zucchini half (148 g) each.


Stuffed Zucchini Boats Recipe

Ingredients

  • 2 large zucchini (1 lb./450 g), parboiled
  • 3/4 cup shredded mozzarella cheese, divided
  • 1 small tomato, finely chopped
  • 10 Ritz 30% Less Fat Crackers, finely crushed
  • 1 tsp. dried basil leaves

Instructions

  • Preheat  oven to 375°F. Cut zucchini lengthwise in half; scoop out centres onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
  • Chop  zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.
  • Bake  15 min. or until heated through.

Recipe Tips

How to Parboil ZucchiniBring 2 L unsalted water to boil in large saucepan. Add zucchini; cook 6 to 8 min. or until fork-tender. Drain.

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Nutrition Information

Makes 4 servings, one stuffed zucchini half (148 g) each.

Nutrition per serving:

    • Calories 110 
    • Total fat 5 g
    • Saturated fat 3 g
    • Cholesterol 10 mg
    • Sodium 250 mg
    • Carbohydrate 10 g
    • Dietary fiber n/a
    • Total sugars n/a
    •     Includes added sugars n/a
    • Protein 7 g
    • Vitamin A 15 %DV
    • Vitamin C 10 %DV
    • Vitamin D n/a
    • Calcium 15 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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