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.
- Scrub the zucchinis and cut off the ends without peeling them.
- Boil in salted water until just tender; do not overcook.
- Cut the zucchinis in half lengthwise and scoop out the center with a spoon, placing the insides into a bowl. Drain the hollowed zucchinis upside down on a paper towel.
- Mix the beaten eggs, torn bread, cheddar cheese, chopped onion, parsley, and 1 1/4 tsp salt with the scooped zucchini flesh in the bowl.
- Grease a 9 x 13 baking dish and place the zucchini halves hollow-side up. Sprinkle with 1/4 tsp salt.
- Evenly distribute the filling into each zucchini boat, dot with butter, and sprinkle with Parmesan cheese.
- Bake for 35-45 minutes, or until the tops are golden brown.
Notes
For a vegetarian option, you can add chopped bell peppers or mushrooms to the filling.
Adjust the amount of cheese to your preference for a creamier filling.
These zucchini boats can be made ahead of time and baked just before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Entrees
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 boat
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg