Cheesy Stuffed Zucchini Boats Recipe

Name: Cheesy Stuffed Zucchini Boats Recipe
Total time: 45 mins
Ingredients: 1.5 pounds zucchini, halved; 1.5 cups dry bread crumbs; 2 ounces shredded Cheddar cheese; 0.25 cup minced onion; 2 tablespoons chopped fresh parsley; 1.25 teaspoons salt; 2 eggs, beaten; 0.25 cup grated Parmesan cheese, divided; 2 tablespoons butter, diced

This recipe for stuffed zucchini boats is a delightful and easy way to enjoy summer's bounty. Tender zucchini halves are filled with a flavorful cheese and onion mixture and then baked to golden perfection. Enjoy these as a light vegetarian main course or a satisfying side dish.

Total time45 mins
Prep time15 mins
Cook time30 mins
Yield4

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Servings

Ingredients

1.5 pounds zucchini, halved
1.5 cups dry bread crumbs
2 ounces shredded Cheddar cheese
0.25 cup minced onion
2 tablespoons chopped fresh parsley
1.25 teaspoons salt
2 eggs, beaten
0.25 cup grated Parmesan cheese, divided
2 tablespoons butter, diced

Instructions

Preheat your oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add the zucchini and cook until they are tender, approximately 15 minutes. Drain the zucchini well. Carefully scoop out the zucchini flesh, creating a boat-like shape, and set aside.
In a medium bowl, thoroughly combine the scooped zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, eggs, and most of the Parmesan cheese. Generously stuff the zucchini boats with this savory mixture. Dot the tops of the stuffed zucchini with small pieces of butter and sprinkle with the remaining Parmesan cheese.
Bake in the preheated oven for 30 minutes, or until golden brown and bubbly.

Nutrition

Calories: 359 kcal
Fat Content: 17 g
Fiber Content: 4 g
Sugar Content: 6 g
Sodium Content: 1289 mg
Protein Content: 17 g
Cholesterol Content: 129 mg
Carbohydrate Content: 36 g
Saturated Fat Content: 9 g
Unsaturated Fat Content: 0 g