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Baked Italian Zucchini Boats Recipe

Baked Italian Zucchini Boats Recipe photo by Taste of Home

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The tantalizing aroma of this savory side dish baking in the oven is sure to whet your appetite. Mom scoops the pulp out of zucchini halves and mixes it with tomato, Parmesan cheese, bread crumbs and parsley. -Concetta Maranto Skenfield, Bakersfield, California

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Diabetic Friendly

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Baked Italian Zucchini Boats Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

6 medium zucchini
2 cups dry bread crumbs
2 eggs, lightly beaten
1 large tomato, diced
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, melted

Directions

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. Transfer to a large bowl; add the bread crumbs, eggs, tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Fill shells zucchini shells.
Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 20 minutes or until golden brown. Yield: 6 servings.

Nutritional Analysis: One serving (2 stuffed zucchini halves) equals 260 calories, 9 g fat (4 g saturated fat), 85 mg cholesterol, 741 mg sodium, 34 g carbohydrate, 4 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.

Originally published as Italian Zucchini Boats in Taste of Home August/September 2002, p35

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Baked Italian Zucchini Boats

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Reviewed on May. 26, 2011 by jmkasprak

Today I chopped up the leftover zucchini boats and felt the need to amend my review. While I wouldn't make the "boats" again, the ingredients will make a good casserole-type side dish. In fact, I found that the stuffing tasted better today, maybe because they had time to blend?

Reviewed on May. 26, 2011 by Motorhomegal

I do these all the time but OMIT the bread crumbs, broth, eggs & butter. That would make it more like DRESSING or STUFFING. What I do add for flavor is crumbled SPICY ITALIAN SAUSAGE that I have precooked. I never bother PRE-COOKING the zucchini, as we prefer them TENDER-CRISP. I keep the Italian sausage that I have cooked and crumbled in the freezer in a Ziplok so it is available for these as well as to toss on pizza, put in omelets, etc.

Reviewed on May. 26, 2011 by jmkasprak

I hate to be the first reviewer because these were just fair. Some people might like these, but we didn't. I cut the recipe in half, but followed the directions perfectly, using fresh garlic and even grating fresh parmesan cheese because it's so much better than packaged. Even so, it was just okay.