Stuffed Zucchini Boats Recipe

Name: Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini; 1 large egg; 1 cup chopped fresh spinach; 3/4 cups dry bread crumbs; 1/2 cup tomato sauce; 1/3 cup grated Parmesan cheese; 1/3 cup finely chopped onion; 1 garlic clove, minced; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 can (14-1/2 ounces) diced tomatoes, drained and finely chopped; 1 cup shredded reduced-fat Swiss cheese

Servings: persons

4 medium zucchini
1 large egg
1 cup chopped fresh spinach
3/4 cups dry bread crumbs
1/2 cup tomato sauce
1/3 cup grated Parmesan cheese
1/3 cup finely chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, drained and finely chopped
1 cup shredded reduced-fat Swiss cheese

1
Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside.
2
In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells.
3
Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350u00b0 for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted.

269

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 12 ingredients. The key ingredients include: 4 medium zucchini, 1 large egg, 1 cup chopped fresh spinach, 3/4 cups dry bread crumbs, and more.

Yes, Stuffed 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.

Stuffed Zucchini Boats

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