120 Ratings
  • 5 star values: 46
  • 4 star values: 42
  • 3 star values: 25
  • 2 star values: 6
  • 1 star values: 1

In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese. A hearty side dish or main meal.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'.

  • In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.

  • Bake in preheated oven for 30 minutes.

Nutrition Facts

359 calories; 17.1 g total fat; 129 mg cholesterol; 1289 mg sodium. 35.7 g carbohydrates; 16.7 g protein; Full Nutrition


Reviews (89)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/27/2003
I'm really rating the idea of this dish because I changed it. I didn't cook them in the boiling water. I hollowed them and scooped the pulp out raw. Chopped the pulp and sauted it in a little olive oil. Then added the bread crumbs and browned them in the pan with the zucchini pulp. I added a little oregano and basil and cooled the filling. I then added about 2oz of cheddar cheese and 2oz mozzarella. Stuffed the raw "boats" sprinkled with parm. cheese put in a baking pan with a little water on the bottom and baked in a hot oven. They held their shape nicely but were tender. I omitted the onion salt eggs and butter. My three childred loved them and were actually fighting over the last one! Maybe I should just submit this as a new recipe. Now I'll have another recipe to use for that windfall of summer zucchini.
(357)

Most helpful critical review

Rating: 1 stars
07/06/2012
this is a great way to use up the excess zucchini I made it the original way the first time then the second time I made this I added about 1/2 pound of cooked sausage to the filling and it really tasted good.
(2)
120 Ratings
  • 5 star values: 46
  • 4 star values: 42
  • 3 star values: 25
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
07/27/2003
I'm really rating the idea of this dish because I changed it. I didn't cook them in the boiling water. I hollowed them and scooped the pulp out raw. Chopped the pulp and sauted it in a little olive oil. Then added the bread crumbs and browned them in the pan with the zucchini pulp. I added a little oregano and basil and cooled the filling. I then added about 2oz of cheddar cheese and 2oz mozzarella. Stuffed the raw "boats" sprinkled with parm. cheese put in a baking pan with a little water on the bottom and baked in a hot oven. They held their shape nicely but were tender. I omitted the onion salt eggs and butter. My three childred loved them and were actually fighting over the last one! Maybe I should just submit this as a new recipe. Now I'll have another recipe to use for that windfall of summer zucchini.
(357)
Rating: 5 stars
07/27/2003
I made this recipe with a 5 POUND zucc i grew in my garden. My sister came over and everyone enjoyed it very much. We followed the recipe adding a bit here and there to account for the size of the veggie. It was easy to alter for amount we didnt even really measure...other than to be sure we used at least what was in the recipe and roughly double for the size. We did add sausage for my hubby and everyone was pleased. We also sprinkled cheddar and bread crumbs on the top to give it a yummy crunchy coating but the recipe was great as it stood! Thanks!
(84)
Rating: 5 stars
08/30/2006
I made this recipe for my family last night and it was a huge hit. I had read the posted reviews about lack of flavor so I used crushed seasoned croutons instead of bread crumbs and added a clove of minced garlic to the filling. It was very flavorful and everyone loved them!
(56)
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Rating: 4 stars
07/19/2010
Like others before me I made this a bit differently. I didn't boil the zucchini. Instead I cut it in half scooped out the seeds and tossed them. Then I scooped out the pulp and chopped it up leaving a semi-thin shell. I sauted the pulp in olive oil with garlic and onion. Next I added some fresh basil fresh parsley and dried oregano. For color I tossed in diced fresh tomato. Next I added about 1 tbsp. butter bread crumbs shredded cheddar and mozzarella cheeses. Stuff the zucchini halves. Then I put them in a baking dish with some water in the bottom and baked them at 350 for 30 min. I thik next time I'll use fewer bread crumbs and try adding in more tomato and maybe even some fresh spinach.
(40)
Rating: 5 stars
07/24/2003
I liked this recipe because it had simple ingredients and good presentation. A helpful note might be to remember that if your zucchini is small in size you'll greatly reduce the suggested boiling time. Tasty.
(26)
Rating: 5 stars
07/25/2006
I didn't have cheddar cheese so omitted it. Also omitted salt. Added ground turkey and shredded carrots in the filling to make a main dish. I've made this several times already and my 2 year old can't get enough of it!
(26)
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Rating: 5 stars
07/27/2003
Very tasty although next time I will use only half as much salt. Delicious as a vegetarian meal but it is also good with browned ground beef added.
(18)
Rating: 5 stars
07/24/2003
Great and easy. Didn't have cheddar on hand so used mozarella instead. But I used italian seasoned pkgd bread crumbs and was WAY too salty. But I am certain they will be great if I use regular bread crumbs and omit at least half the salt. I am looking forward to making these again!
(13)
Rating: 4 stars
10/18/2010
We added a pound of hamburger. My husband really liked this but we both think it doesn't taste as good when the leftovers are reheated.
(11)