Cheddar-Rosemary Zucchini Boats Recipe

Name: Cheddar-Rosemary Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 tablespoon butter; 3/4 tablespoon olive oil; 3 cups crusty bread cubes; 2 teaspoons minced fresh garlic; 2 zucchini; 3/4 tablespoon butter; 3/4 tablespoon olive oil; 1 1/2 cups chopped plum (Roma) tomatoes; 1 teaspoon finely chopped fresh rosemary; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 cups shredded Cheddar cheese; 1 egg, beaten

Servings: persons

3/4 tablespoon butter
3/4 tablespoon olive oil
3 cups crusty bread cubes
2 teaspoons minced fresh garlic
2 zucchini
3/4 tablespoon butter
3/4 tablespoon olive oil
1 1/2 cups chopped plum (Roma) tomatoes
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 egg, beaten

1
Preheat oven to 375 degrees F (190 degrees C).
2
Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium heat. Cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes. Add garlic to the bread; cook and stir together for 1 minute. Remove to a plate and set aside to cool.
3
Slice zucchini lengthwise with stem and flower ends intact. Use a small spoon to hollow out squash, leaving a 1/4-inch shell. Place squash boats in a large baking dish. Coarsely chop zucchini innards.
4
Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.
5
Bake in preheated oven for 25 minutes. Remove and switch oven to broil. Cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 tablespoon butter, 3/4 tablespoon olive oil, 3 cups crusty bread cubes, 2 teaspoons minced fresh garlic, and more.

Yes, Cheddar-Rosemary Zucchini Boats falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheddar-Rosemary Zucchini Boats

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