Description
These Stuffed Zucchini Boats are an irresistible blend of flavors, featuring eggs, cheddar cheese, and fresh parsley. Perfect for a quick and healthy dinner, they’re easy to prepare and sure to impress anyone looking for a homemade meal option.
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.
- Scrub the zucchinis and cut off the ends without peeling them.
- Cook zucchinis in boiling, salted water until just tender; avoid overcooking them.
- Cut each zucchini in half lengthwise and scoop out the centers using a spoon, placing the insides in a bowl. Drain the hollowed zucchinis upside down on a paper towel.
- Mix the beaten eggs, bread crumbs, cheddar cheese, chopped onion, parsley, and 1 1/4 teaspoons salt with the zucchini centers in the bowl.
- Arrange the zucchinis hollow side up in a greased 9 x 13 pan and sprinkle with 1/4 teaspoon salt.
- Evenly distribute the filling into each zucchini boat, adding small dots of butter and sprinkling with parmesan on top.
- Bake for 35-45 minutes or until the tops are golden brown.
Notes
Ensure not to overcook the zucchinis during boiling to maintain their shape.
Feel free to add other ingredients such as bell peppers or mushrooms to the filling for added flavor.
These boats are best served fresh but can also be stored in the refrigerator for a couple of days.
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg