Stuffed Zucchini Boats Recipe

4.5 4 7
Stuffed Zucchini Boats Recipe
Stuffed Zucchini Boats Recipe photo by Taste of Home
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Stuffed Zucchini Boats Recipe

Read Reviews
4.5 4 7
Publisher Photo
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."
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
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.

  • 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
  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.
  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.
  3. 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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Reviews forStuffed Zucchini Boats

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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
mnccaleb User ID: 4255057 73275
Reviewed Jul. 15, 2012

"Delicious!"

MY REVIEW
hollyaschliman User ID: 4702053 123252
Reviewed Jun. 20, 2012

"My husband and I loved this recipe. I'm not a bug zucchini person but this was so flavorful you couldn't even taste the zucchini!"

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