Crunchy Stuffed Zucchini Boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium zucchini 1/2 cup mushrooms 1/4 cup onion 1/4 cup tomato 2 tsp. oil 20 PREMIUM Unsalted Tops Saltine Crackers 1/2 tsp. dried oregano leaves 1/4 tsp. garlic powder 2 Tbsp. margarine or butter
Preheat oven to 350°F. Cut zucchini in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
Chop zucchini pulp; mix with mushrooms, onion and tomato. Heat oil in small skillet on medium heat. Add vegetable mixture; cook and stir 3 min. or until onions are crisp-tender. Remove from heat; stir in 1/3 cup of the cracker crumbs and the seasonings. Spoon evenly into zucchini shells; sprinkle with combined remaining cracker crumbs and margarine.
Bake 20 to 25 min. or until heated through.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDZ51.
Chop zucchini pulp; mix with mushrooms, onion and tomato. Heat oil in small skillet on medium heat. Add vegetable mixture; cook and stir 3 min. or until onions are crisp-tender. Remove from heat; stir in 1/3 cup of the cracker crumbs and the seasonings. Spoon evenly into zucchini shells; sprinkle with combined remaining cracker crumbs and margarine.
Bake 20 to 25 min. or until heated through.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDZ51.
Nutritional Info Amount Per Serving
- Calories: 152.7
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 180.9 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 3.8 g
- Protein: 2.6 g