Zucchini boats stuffed with a tomato/vegetable mixture and topped with smoked gouda. The cheese gets toasty and melty and ties the flavors together. My kids (6 and 9) thought it would be gross when they looked at it, but loved it once they tried it!

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Ingredients

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

Directions

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

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  • Cut each zucchini in half lengthwise and hollow out the center using a spoon to create a "boat". Lay each half, face-up, on a baking sheet and season with salt and pepper.

  • Bake in the preheated oven until hot and slightly tender, about 10 minutes.

  • Stir tomatoes, crackers, corn, olives, mushrooms, salsa, garlic, Italian seasoning, and oregano together in a bowl. Season with salt and pepper.

  • Cook and stir tomato mixture in a skillet over medium heat until all liquid evaporates, 5 to 10 minutes. Spoon tomato mixture into zucchini "boats". Top each "boat" with Gouda cheese.

  • Bake stuffed zucchini "boats" in the oven until tender and cheese is melted, about 15 minutes.

Cook's Note:

You can use any fruity salsa instead of the mango-peach salsa.

You could peel the zucchini before baking, if you wish.

Nutrition Facts

248.4 calories; protein 7.7g 15% DV; carbohydrates 31.5g 10% DV; fat 11.7g 18% DV; cholesterol 8.6mg 3% DV; sodium 470.3mg 19% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/09/2014
I used 1 whopping zucchini from the garden (see photo). I would have added more mushrooms. Also the smoke gouda is a must! I had a bit of the filling left over and I mixed it with some cous cous for lunch. Read More
(2)
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/08/2014
I used 1 whopping zucchini from the garden (see photo). I would have added more mushrooms. Also the smoke gouda is a must! I had a bit of the filling left over and I mixed it with some cous cous for lunch. Read More
(2)
Rating: 5 stars
03/05/2017
Love it!! Read More