Description
Stuffed Zucchini Boats are a delicious and healthy option for dinner, featuring fresh zucchini filled with a savory mixture of cheese, eggs, and herbs. Perfect for a quick and satisfying meal!
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 1/4 tsp salt
- 1/4 tsp salt
- butter
- parmesan, grated
Instructions
- Preheat the oven to 350 degrees.
- Scrub the zucchinis and cut off the ends without peeling them.
- Boil the zucchinis in salted water until they are just tender, being careful not to overcook them.
- Cut the zucchinis in half lengthwise and scoop out the centers with a spoon, placing the pulp in a bowl. Drain the hollowed zucchinis upside down on a paper towel.
- In the bowl, mix the beaten eggs, torn bread, grated cheddar cheese, chopped onion, parsley, and 1 1/4 tsp salt with the zucchini centers.
- Place the hollowed zucchinis in a greased 9 x 13 pan with the cut side facing up. Sprinkle with 1/4 tsp salt.
- Fill each zucchini boat evenly with the prepared mixture, dot with butter, and sprinkle with grated Parmesan cheese.
- Bake for 35-45 minutes or until the tops are browned.
Notes
Adjust the filling ingredients to taste, adding more cheese or herbs if desired.
Ensure that the zucchini is cut evenly for consistent cooking.
Leftovers can be kept in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 boat
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 120mg