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Olive-Cheese Zucchini Boats

 Olive-Cheese Zucchini Boats
I WAS ANXIOUS the first time I tried this recipe, wondering if my family would like it. It was a big hit, though, and I was happy to find another idea for serving this prolific garden vegetable. I serve it most often with chicken. It adds so much color to the plate. -Dorothy Pritchett, Wills Point, Texas
2 ServingsPrep/Total Time: 30 min.


  • 1 medium zucchini
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • 1/4 cup soft bread crumbs
  • 2 tablespoons chopped pimiento-stuffed olives
  • 2 tablespoons shredded cheddar cheese


  • Cut zucchini in half lengthwise; scoop out and reserve pulp, leaving
  • 1/4-in. shells. Place zucchini shells, cut side down, in a skillet.
  • Add water. Bring to a boil; reduce heat. Cover and simmer for 5-6
  • minutes or until tender; drain.
  • Turn shells cut side up; sprinkle with salt. Chop zucchini pulp;
  • saute in a small saucepan in butter for 5 minutes or until tender.
  • Stir in bread crumbs and olives. Spoon into the zucchini shells;
  • sprinkle with cheese. Cover and cook over medium heat (with no added
  • water) for 5 minutes or until cheese is melted. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 120 calories, 10 g fat (5 g saturated fat), 23 mg cholesterol, 461 mg sodium, 7 g carbohydrate, 1 g fiber, 3 g protein.