Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato.

Cathy

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Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium heat. Cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes. Add garlic to the bread; cook and stir together for 1 minute. Remove to a plate and set aside to cool.

  • Slice zucchini lengthwise with stem and flower ends intact. Use a small spoon to hollow out squash, leaving a 1/4-inch shell. Place squash boats in a large baking dish. Coarsely chop zucchini innards.

  • Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.

  • Bake in preheated oven for 25 minutes. Remove and switch oven to broil. Cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes.

Nutrition Facts

216 calories; protein 9.7g 19% DV; carbohydrates 10.4g 3% DV; fat 15.4g 24% DV; cholesterol 52.7mg 18% DV; sodium 441.4mg 18% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2014
This was delicious; the whole family loved it. I made it to use zucchini and tomatoes from the garden and it was great. Read More
(2)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/31/2014
This was delicious; the whole family loved it. I made it to use zucchini and tomatoes from the garden and it was great. Read More
(2)
Rating: 4 stars
07/20/2019
I have not made it but I want to. Looks and sounds yummy! Read More
(1)
Rating: 4 stars
07/05/2020
I didn’t have bread cubes, so I substituted toasted panko. Delicious! Read More
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