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Stuffed Zucchini Boats
Stuffed Zucchini Boats filled with fresh, seasonal vegetables, Pecorino Romano cheese and Italian breadcrumbs are delicious and make the perfect side dish. You can also add some cooked ground beef, chicken or turkey for a complete meal!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- mixing bowl
- baking sheet
📝 Preparation Steps
1
Preheat oven to 350 degrees F.
2
Start off by washing the skins well under cold water to remove any excess dirt; then trim the ends and cut your zucchini in half lengthwise. If they're really large, go ahead and cut them again in half horizontally too.
large zucchini, washed and halved lengthwise2
3
Next, scoop out the fleshy part of the zucchini, chop it into small pieces and add it to a mixing bowl.
large zucchini, washed and halved lengthwise2
4
Add your chopped mushrooms, scallions, garlic, tomatoes, basil; then stir in the cheese, broth and breadcrumbs to help bind it all together.
chopped mushrooms1 cupgarlic, minced2 cloves
5
Stuff each zucchini half with the stuffing, place on a baking sheet; then bake for about ⏱️ 15-20 minutes. If you don't want to turn the oven on, go ahead and wrap them in foil, seal shut; then heat on the grill.
large zucchini, washed and halved lengthwise2
Nutrition Facts
calories
91 kcal
fat Content
1.6 g
serving Size
1 g
fiber Content
3 g
sugar Content
4.9 g
sodium Content
200 mg
protein Content
5.3 g
cholesterol Content
3 mg
carbohydrate Content
13.9 g
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