Olive-Cheese Zucchini Boats Recipe

5 1 3
Olive-Cheese Zucchini Boats Recipe
Olive-Cheese Zucchini Boats Recipe photo by Taste of Home
Publisher Photo

Olive-Cheese Zucchini Boats Recipe

Read Reviews
5 1 3
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

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.
Originally published as Olive-Cheese Zucchini Boats in Reminisce July/August 2000, p49

Nutritional Facts

1 each: 120 calories, 10g fat (5g saturated fat), 23mg cholesterol, 461mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 1 medium zucchini
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 1 tablespoon butter or margarine
  • 1/4 cup soft bread crumbs
  • 2 tablespoons chopped stuffed olives
  • 2 tablespoons shredded cheddar cheese
  1. 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.
  2. 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.
Originally published as Olive-Cheese Zucchini Boats in Reminisce July/August 2000, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOlive-Cheese Zucchini Boats

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bell5429 User ID: 7427943 79743
Reviewed Oct. 13, 2014

"Love Love Love these boats. I baked them in the oven, it worked out fine."

Loading Image