Description
Stuffed Zucchini Boats offer a mouthwatering mix of flavors with each bite. Easy to prepare, these zucchini are filled with cheddar cheese, eggs, and seasoned bread, making for a satisfying and healthy meal option for any night of the week.
Ingredients
Scale
- 4 zucchini (6 – 7" long)
- 2 eggs, beaten
- 1 3/4 cup bread, torn into small pieces
- 1/2 cup cheddar cheese, grated
- 1/4 cup onion, chopped
- 2 tbsp parsley flakes
- 1 1/2 tsp salt
- butter
- parmesan, grated
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Clean the zucchini and cut off the ends without peeling them.
- Boil in salted water until they are just tender; avoid overcooking.
- Slice the zucchini in half lengthwise and scoop out the centers using a spoon, placing the scooped parts in a bowl. Allow the hollowed zucchini to drain with the cut side down on a paper towel.
- Combine the beaten eggs, torn bread, cheddar cheese, chopped onion, parsley, and 1 1/4 teaspoons of salt with the reserved zucchini centers.
- Arrange the zucchini halves in a greased 9 x 13 inch pan, sprinkling them with the remaining 1/4 teaspoon of salt.
- Evenly fill each zucchini boat with the mixture and add small dots of butter on top. Sprinkle with grated Parmesan cheese.
- Bake for 35 to 45 minutes until the tops are golden brown.
Notes
Zucchini can be prepped ahead of time and stored for easier cooking later.
Feel free to adjust the cheese to your preference, adding more or using a different variety.
For added flavor, sprinkle some Italian seasoning on top before baking.
Nutrition
- Serving Size: 1 boat
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg