Zucchini Recipes:
Stuffed Zucchini Boats

2013-05-21
Stuffed Zucchini
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  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 60m

Nutritional Info

This information is per serving.

  • Calories

    366
  • Calories from Fat

    175
  • Total Fat

    19.4g
  • Saturated Fat

    9.4g
  • Trans Fat

    0.0g
  • Cholesterol

    43mg
  • Sodium

    651mg
  • Total Carbohydrates

    29.0g
  • Dietary Fiber

    5.2g
  • Sugars

    8.8g
  • Protein

    21.7g
  • Vitamin A

    33%
  • Vitamin C

    90%
  • Calcium

    39%
  • Iron

    14%
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This recipe for stuffed zucchini makes a fantastic vegetable side dish but is also a vegetarian main course.

It is filled with savory herbs like rosemary, basil, oregano and parsley with add both flavor and nutrition.

The stuffing recipe also has a healthy and delicious mix of tomatoes, cheese and garlic. Can’t beat that!

Stuffed Zucchini

vegetarian labeldiabetic recipe

Ingredients

  • 6 small zucchini
  • 2 tablespoons oil
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon (or less) salt
  • 1 tablespoon chopped fresh parsley
  • 3 cloves garlic, minced
  • 1 cup chopped onion
  • 1/2 cup diced green pepper
  • 1/2 cup sliced celery
  • 1/4 to 1/2 pound fresh mushrooms, chopped
  • 4-5 chopped tomatoes
  • 1/2 pound cottage cheese
  • 2 cups grated cheddar cheese
  • 1 cup bread crumbs

Method

Step 1

Cut the zucchini in half lengthwise. Scoop out the pulp and set it aside, being careful to leave a sturdy outer shell intact. Heat the oil in a heavy skillet and add the rosemary, basil, oregano, salt parsley, garlic, onion, peppers, celery and mushrooms. Sauté for 2 minutes. Add the chopped zucchini pulp and tomatoes. Continue cooking until the pulp is tender. Remove from the heat. Stir in the cottage cheese, mixing until it melts.

Step 2

Arrange the zucchini shells in an oiled baking dish. Line each shell with a layer of 1 1/2 tablespoons of cheddar, then fill with the vegetable/cheese mixture. Top the shells with a mix of bread crumbs and the remaining cheddar.

Step 3

Bake at 350°F for 45 minutes. Makes 6 or 12 servings.

These stuffed zucchini are often called zucchini boats because that is exactly what they look like if you slice them lengthwise to stuff them. Little gondolas.

This recipe is wonderfully healthy for us with all the herbs and vegetables in it. To make it healthier either leave off the cheese topping entirely or cut the amount of topping you use in half.

Zucchini recipes are in even more demand late in the summer when those giant versions are being given away by home gardeners to anyone who will take them.

You can also use large zucchini in this recipe, so feel free to take them from anyone who offers. Simply slice them across instead of lengthwise and stuff the cavity.

This recipe is listed as one of our diabetic recipes because it really is a meal on it’s own. Just add a large salad and another vegetable for a vegetarian meal or grilled meat or fish for a healthy protein to go along.

If you like this recipe, I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment and your favorite recipes below.

Look here for another variation on stuffed zucchini, this one a stuffed pattypan squash.

You will find all of our delicious vegetable recipes here.





Stuffed Zucchini



diabetic recipe

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