Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Tender zucchinis stuffed with Mediterranean goodness make a great side dish and are a pleaser at every party.

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Recipe Summary

cook:
10 mins
total:
20 mins
prep:
10 mins
Servings:
12
Yield:
12 boats
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

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  • Trim ends from zucchini and cut each squash in half lengthwise. Scrape out centers of squash and place in a mixing bowl. Add onion, olives, feta cheese, garlic, pine nuts, 1/2 the Asiago cheese, basil, and oregano and mix well. Place mixture back into zucchini shells. Top each with a small amount of Asiago cheese and place zucchini boats on a baking sheet.

  • Cook under the preheated broiler until cheese browns, about 10 minutes.

Cook's Notes:

Feel free to use other squash of your choice.

You can use Romano, Parmesan, or other hard Italian cheese in place of the Asiago.

You can also bake these, around 15 min at 350, but they aren't as firm.

Nutrition Facts

48 calories; protein 3g; carbohydrates 4.1g; fat 2.8g; cholesterol 5.4mg; sodium 124.7mg. Full Nutrition
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