Description
These cheese stuffed zucchini boats are a healthy and delicious way to enjoy your vegetables, filled with a savory mixture of cheese and herbs.
Ingredients
Scale
- 4 medium zucchini
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Wash zucchini and cut them in half lengthwise.
- Scoop out the pulp, leaving a 1/4-inch shell. Chop the scooped-out pulp.
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add minced garlic and chopped zucchini pulp to the skillet. Cook for another 5 minutes, until tender.
- Remove from heat and stir in breadcrumbs, Parmesan cheese, mozzarella cheese, parsley, salt, and pepper.
- Spoon the cheese mixture into the zucchini shells.
- Place the stuffed zucchini on a baking sheet.
- Bake for 20-25 minutes, or until zucchini is tender and cheese is melted and bubbly.
- Serve hot.
Notes
- You can add other vegetables like diced bell peppers or mushrooms to the filling.
- For a meatier dish, add cooked ground beef or turkey to the filling.
- Top with extra cheese during the last 5 minutes of baking for a golden crust.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg