Kelleigh's Stuffed Zucchini Boats
April 16, 2012
"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."
- 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
Clean two whole zucchinis and cut them in half length wise.
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.
Dice remaining whole zucchini and add to the scooped out flesh.
Dice up two of the scallions and set aside.
In skillet saute onion in canola on medium low for 4 minutes stirring.
Add bell pepper to skillet and saute with onions for another 5 minutes.
Mince garlic, add it to skillet and saute with onions & peppers for another minute.
Add diced zucchini to skillet and saute whole mixture on medium high for 3 minutes.
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.
Dice two of the scallion tops only and add scallions, thyme, parsley, croutons, salt & pepper to mixture, and let it cool.
Preheat oven to 350 degree F
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.
Stuff zucchini with mixture and top with remaining gruyere and parmesan cheese.
Bake for 45 minutes.
Dice up remaining scallion and top each zucchini boat with it. Enjoy!
Tips & Variations
No special items needed.