Stuffed Zucchini Boats Recipe

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Stuffed Zucchini Boats Recipe photo by Taste of Home

Stuffed Zucchini Boats Recipe

Read Reviews

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."

Recommended: Our Most-Loved Recipes for Zucchini

MAKES:

8 servings

TOTAL TIME:

Prep: 20 min. Bake: 20 min.

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VERIFIED BY Taste of Home Test Kitchen

Healthy Diabetic Exchange

MAKES:

8 servings

TOTAL TIME:

Prep: 20 min. Bake: 20 min.

Ingredients

4 medium zucchini
1 egg
1 cup chopped fresh spinach
3/4 cups dry bread crumbs
1/2 cup tomato sauce
1/3 cup grated Parmesan cheese
1/3 cup finely chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, drained and finely chopped
1 cup (4 ounces) shredded reduced-fat Swiss cheese

Directions

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.
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.
Place in an ungreased 13-in. x 9-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. Yield: 8 servings.

Originally published as Stuffed Zucchini Boats in Light & Tasty August/September 2001, p5

Nutritional Facts

1 each: 148 calories, 6g fat (3g saturated fat), 40mg cholesterol, 429mg sodium, 15g carbohydrate (0 sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 lean meat, 1/2 fat.

Ingredients
Directions

4 medium zucchini
1 egg
1 cup chopped fresh spinach
3/4 cups dry bread crumbs
1/2 cup tomato sauce
1/3 cup grated Parmesan cheese
1/3 cup finely chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, drained and finely chopped
1 cup (4 ounces) shredded reduced-fat Swiss cheese

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.
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.
Place in an ungreased 13-in. x 9-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. Yield: 8 servings.

Originally published as Stuffed Zucchini Boats in Light & Tasty August/September 2001, p5

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MY REVIEW

Ctv42 User ID: 7962475 123254

Reviewed Sep. 2, 2014

"DELISH!!!! My husband and 17 year old raved about it too!! I broiled mine at the very end for a few minutes; and the left overs were even better the next night. Absolutely delish!!!"

MY REVIEW

mrsh318 User ID: 3583996 31244

Reviewed Aug. 19, 2013

"My family liked this. Very tasty. Couldn't really taste the spinach. The zucchini boats themselves were a bit crunchy. Were they supposed to be fully cooked? I liked them that way."

MY REVIEW