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Colorful Zucchini Boats

 Colorful Zucchini Boats
In Hattiesburg, Mississippi, Shirley Glaab hollows out zucchini, then fills the shells with an herb-seasoned stuffing for a colorful side dish.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 medium zucchini (about 7 inches each)
  • 1/4 pound fresh mushrooms, sliced
  • 1 small onion, chopped
  • 1/2 cup frozen corn, thawed
  • 1 tablespoon butter
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons prepared ranch salad dressing
  • 1/2 cup shredded cheddar cheese, divided
  • 4 cherry tomatoes, quartered

Directions

  • Cut a thin slice off bottom of zucchini so it sits flat. Cut a thin
  • lengthwise slice from top of zucchini and discard. Scoop out pulp,
  • leaving a 1/4-in. shell. Chop 1 cup pulp; set aside. Place zucchini
  • shells in a ungreased 8-in. square microwave-safe dish. Cover and
  • microwave on high for 3 minutes or until crisp-tender; drain and set
  • aside.
  • In a microwave-safe bowl, combine mushrooms, onion and reserved
  • zucchini pulp. Cover and microwave on high for 4 minutes; drain.
  • Heat 1-2 minutes longer; drain thoroughly. Stir in the corn, butter,
  • thyme, basil, salt and pepper. Cover and microwave on high for 1
  • minute. Stir in salad dressing and 1/4 cup cheese. Stuff into

2 of 2

Colorful Zucchini Boats (continued)

Directions (continued)

  • zucchini boats.
  • Microwave, uncovered, on high for 2-3 minutes. Sprinkle with the
  • remaining cheese; top with tomatoes. heat 1-2 minutes longer or
  • until the vegetables are tender and the cheese is melted. Let stand
  • for 3-5 minutes before serving. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 177 calories, 11 g fat (5 g saturated fat), 24 mg cholesterol, 331 mg sodium, 14 g carbohydrate, 4 g fiber, 7 g protein.