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Stuffed Zucchini Boats

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."
Stuffed Zucchini Boats
Stuffed Zucchini Boats Recipe photo by Taste of Home
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  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 4 medium zucchini
  • 1 large 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 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 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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