Stuffed Zucchini Boats
This recipe for stuffed zucchini is filled with savory herbs like rosemary, basil, oregano and parsley. The stuffing recipe also has a healthy and delicious mix of tomatoes, cheese and garlic. Can't beat that!
Ingredients
- 6 zucchini, small
- 2 tablespoons oil
- 1/2 teaspoon rosemary
- 1/2 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon salt, or less
- 1 tablespoon fresh parsley, chopped
- 3 cloves garlic, minced
- 1 cup onion, chopped
- 1/2 cup red pepper, diced
- 1/2 cup celery, sliced
- 1/4 to 1/2 pound mushrooms, fresh, chopped
- 4-5 tomatoes, chopped
- 1/2 pound cottage cheese
- 2 cups cheddar cheese, grated
- 1 cup bread crumbs
Instructions
- 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.
- 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.
- Bake at 350°F for 45 minutes.
- Makes 6 or 12 servings.
Nutrition
Calories: 385kcalCarbohydrates: 30gProtein: 21gFat: 22gSaturated Fat: 10gTrans Fat: 1gCholesterol: 48mgSodium: 751mgPotassium: 983mgFiber: 5gSugar: 12gVitamin A: 1679IUVitamin C: 61mgCalcium: 414mgIron: 3mg
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