Italian Zucchini Boats
Concetta Maranto Skenfield
Ingredients
35 m servings- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving 3/8-in. shell. Cook shells in salted water for 2 minutes; remove and drain. Chop zucchini pulp; place in a bowl. Add the bread crumbs, eggs, tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Stuff into zucchini shells.
- Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Bake, uncovered, at 350 degrees F for 20 minutes or until golden brown.
Footnotes
- Nutritional Analysis: One serving (2 stuffed zucchini halves) equals 260 calories, 9 g fat (4 g saturated fat), 85 mg cholesterol, 741 mg sodium, 34 g carbohydrate, 4 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.
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Reviews
Read all reviews 3548 Ratings
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Really good! I did as others suggested and sauteed onions, garlic and then zucchini pulp in evoo. I also added some leftover gound turkey, about 1/2 cup. Then used a little crushed stuffing mix...
I didn't like these at all, so sorry :(
Really good! I did as others suggested and sauteed onions, garlic and then zucchini pulp in evoo. I also added some leftover gound turkey, about 1/2 cup. Then used a little crushed stuffing mix...
Excellent! Oh, how I enjoyed this! Tons more flavor than I ever expected and I had no problem at all finishing this up to the last crumb. Since other reviewers recommended it and I knew it co...
We had an explosion of zucchini and summer squash this year and needed to do something with it. After trying htis recipe and loving it, I tried freezing the individual Boats with stuffing wrappe...
For sure a 5+ star recipe. This is now our favorite way to eat zucchini. With the abundance of zucchini from our garden this year, I have made many different kinds of zucchini boats; some with...
These turned out too moist for my liking - I think if I were to make them again I would omit the stock and maybe even add more breadcrumbs. Flavor was pretty good tho I will take others' advice...
These were great. I love this new way of cooking zucchini! My only complaint was the texture of the cheese. I used freshly grated parmesan cheese, but it turned out leathery. Next time, I think ...
I have made stuffed zucchini for many years. I cut the squash as shown, but steam them in a deep frying pan until "tender" but not mushy. Then I scoop out the pulp and mix it with a rice/hambur...
We always have more zucchini then we know what to do with , and are always looking for new ways to make use of it! I used a whole pound of sausage, and instead of parsley I used thyme! Omitted t...
I decided to try this recipe, though it's similar to what I grew up making. I didn't remember any measurements and thought it would be a good base recipe. Like others, I sauteed 1/2 a lg onion w...