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Baked Italian Zucchini Boats

 Baked Italian Zucchini Boats
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
6 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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 Facts: One serving (2 stuffed zucchini halves) equals 260 calories,

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Baked Italian Zucchini Boats (continued)

Nutritional Facts: 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.