Kelleigh's Stuffed Zucchini Boats

4
Servings
20m
Prep Time
62m
Cook Time
1h 22m
Ready In


"When I was young my Mom made stuffed zuchini once that I remember, which I loved. I was telling my daughter about them so she came up with this recipe as a result. For those who like it hot, feel free to add cayenne pepper or hot sauce to taste."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (321.7 g)
  • Calories 343.9
  • Total Fat - 17.6 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 38.6 mg
  • Sodium - 630 mg
  • Total Carbohydrate - 24.8 g
  • Dietary Fiber - 4.8 g
  • Sugars - 6.3 g
  • Protein - 24 g
  • Calcium - 722.7 mg
  • Iron - 2.7 mg
  • Vitamin C - 50.2 mg
  • Thiamin - 0.2 mg

Step 1

Clean two whole zucchinis and cut them in half length wise.

Step 2

Use a tablespoon to scoop out seeds and flesh leaving about a quarter of an inch of flesh in the skin and dice flesh that was scooped out.

Step 3

Dice remaining whole zucchini and add to the scooped out flesh.

Step 4

Dice up two of the scallions and set aside.

Step 5

In skillet saute onion in canola on medium low for 4 minutes stirring.

Step 6

Add bell pepper to skillet and saute with onions for another 5 minutes.

Step 7

Mince garlic, add it to skillet and saute with onions & peppers for another minute.

Step 8

Add diced zucchini to skillet and saute whole mixture on medium high for 3 minutes.

Step 9

Add 1/4 cup of gruyere and 1/4 cup of parmesan cheeses and mix well, saute for additional 4 minutes stirring frequently. Turn heat off.

Step 10

Dice two of the scallion tops only and add scallions, thyme, parsley, croutons, salt & pepper to mixture, and let it cool.

Step 11

Preheat oven to 350 degree F

Step 12

On a jelly roll pan place a piece of bakers parchment on pan and line the 4 halves of zucchini boats next to each other with scooped out part facing up.

Step 13

Stuff zucchini with mixture and top with remaining gruyere and parmesan cheese.

Step 14

Bake for 45 minutes.

Step 15

Dice up remaining scallion and top each zucchini boat with it. Enjoy!

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

A special recipe, loaded with flavor. Lovely use of fresh herbs. For the croutons I used the crumbs from a turkey "stove top stuffing" mix. They added a nice crunch to the texture. A do again recipe for sure. Thanks AcadiaToo for adding a lovely side dish to a great meal. 19 Dec 13 Made and enjoyed again!

(21 Jun 2012)