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Stuffed Zucchini Boats Recipe

Photo by: Taste of Home

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This savory side dish from Billie Moss of El Sobrante, California is reason enough to give zucchini extra space in your garden. "I like to serve these veggie-stuffed boats with a loaf of homemade bread and slices of melon and avocado nestled on crisp lettuce leaves," she suggests. "They're also wonderful paired with any meat."

This recipe is:

Healthy

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8 Servings
Prep: 20 min. Bake: 20 min.

Ingredients

4 medium zucchini
1 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 (4 ounces) shredded reduced-fat Swiss cheese

Directions

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.
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.
Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 8 servings.

Nutritional Analysis: One serving (1 zucchini boat) equals 148 calories, 6 g fat (3 g saturated fat), 40 mg cholesterol, 429 mg sodium, 15 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 lean meat, 1/2 fat.

Stuffed Zucchini Boats published in Light & Tasty August/September 2001, p5

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