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.
- Wash the zucchini and trim the ends without peeling them.
- Boil the zucchini in salted water until just tender, being careful not to overcook.
- Slice the zucchini in half lengthwise and scoop out the center using a spoon, placing the scooped center in a bowl. Place the hollowed zucchini halves cut-side down on paper towels to drain excess water.
- In a bowl, mix the beaten eggs, torn bread, cheddar cheese, chopped onion, parsley, and 1 1/4 teaspoons of salt with the scooped zucchini centers.
- Arrange the hollowed zucchini in a greased 9 x 13 inch baking pan, sprinkling the tops with 1/4 teaspoon of salt.
- Fill each zucchini boat with the prepared mixture evenly, dotting them with a bit of butter and sprinkling with parmesan cheese.
- Bake for 35 to 45 minutes, or until the tops are golden brown.
Notes
Ensure not to overcook the zucchini during boiling for the best texture.
Feel free to add other vegetables or spices to the filling for extra flavor.
Zucchini boats can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 25 minutes
- Cook Time: 35-45 minutes
- Category: Entrees
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 245
- Sugar: 2g
- Sodium: 440mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 150mg