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My review
Italian Zucchini Boats
Concetta Maranto Skenfield
"The tantalizing aroma of this savory side dish baking in the oven is sure to whet your appetite. Mom scoops the pulp out of zucchini halves and mixes it with tomato, Parmesan cheese, bread crumbs and parsley. -Concetta Maranto Skenfield, Bakersfield, California"
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Ingredients
35 m servingsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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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Most helpful positive review
11/9/2007
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...
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11/9/2007
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...
9/9/2011
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...
8/19/2007
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...
9/23/2011
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...
1/16/2010
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...
10/28/2008
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 ...
9/24/2011
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...
8/3/2009
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...