Stuffed Zucchini Boats
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 8 servings.
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."
Ingredients
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4 medium zucchini
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1 large egg
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1 cup chopped fresh spinach
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3/4 cups dry bread crumbs
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1/2 cup tomato sauce
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1/3 cup grated Parmesan cheese
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1/3 cup finely chopped onion
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1 garlic clove, minced
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 can (14-1/2 ounces) diced tomatoes, drained and finely chopped
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1 cup shredded reduced-fat Swiss cheese
Directions
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1.
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.
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2.
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.
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3.
Place in an ungreased 13x9-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.
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