Description
Stuffed Zucchini Boats offer a delightful blend of flavors with tender zucchini filled with a tasty mixture of cheese, eggs, and spices. Perfect for a quick, healthy dinner that feels indulgent without the fuss!
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 F.
- Scrub the zucchini and remove the ends without peeling.
- Boil in salted water until just tender, being careful not to overcook.
- Cut the zucchini in half lengthwise and scoop out the center using a spoon, placing the removed filling in a bowl. Turn the zucchini boats hollow side down on a paper towel to drain.
- In a bowl, mix the beaten eggs, torn bread, cheddar cheese, chopped onion, parsley, and 1 1/4 tsp salt with the zucchini centers.
- Grease a 9 x 13 inch pan and arrange the zucchini halves hollow side up. Sprinkle with 1/4 tsp salt.
- Spoon the filling evenly into each zucchini boat, dot with butter, and sprinkle with Parmesan cheese.
- Bake for 35-45 minutes or until the tops are golden brown.
Notes
Ensure not to overcook the zucchini while boiling to maintain their structure.
Feel free to mix in your favorite herbs or spices for added flavor.
These make great leftovers and can be reheated in the oven.
Nutrition
- Serving Size: 1 boat
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 150mg