Zucchini boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Zucchini - 3 largecarrots - 3 small/ mediumcelery - 3 large stalks - greens includedonion - 1 large (I prefer using a vidalia onion)Garlic- Use as much or as little as you liketomato - 1 largeVegetable broth - 1 cup parsley - 1 tbsporegano - 1 tbspbasil - 1 tbspparmesan cheese - 2 tbsp gratedbread crumbs - 1 cup ( can use either seasoned or unseasoned)Black pepper - 1 tbsp (optional)Olive oil
1) pour a small amount of vegetable broth in the pot. Enough to cover the bottom of the pot. Approx. 1/4 cup. Save rest, keep near by. Turn on low heat and let simmer.
2) Dice onion, tomato, celery, scallions, garlic, carrots and add to a large pot. Let cook slowly. Stirring occasionally. As your veggie broth is absorbed by the veggies slowly add more and let simmer.
3)Trim the ends off of the zucchini and discard. Cut zucchini in half - long way.
4) Using a paring knife or small knife, cut away inside. Dice inside of zucchini and add to pot. Put the outer "boat" shaped zucchini to the side, you will need this later.
5) Add parsley, basil, oregano, and black pepper to pot. Let simmer for a few minutes.
6) Add parmesan cheese to pot.
7) Add the rest of your veggie broth and let simmer 2-3 minutes.
8) Slowly add in bread crumbs while stirring. Mix well and remove from heat.
9) Spread 1 tbsp of olive oil on a baking sheet. Arrange zucchini "boats" on baking sheet, hollow side up.
10) Use veggie and bread crumb mixture to fill the boats. It is helpful to use 2 spoons for this. Use all the bread crumb mixture to fill the zucchini.
11) Sprinkle 1 tbsp olive oil over the top of all your zucchini boats.
12) Place in oven and bake at 350 degrees for 30-45 minutes - Until zucchini are tender and stuffing has browned nicely.
***Note: If the veggies seem too to have way too much liquid you can drain off some excess before adding your bread crumbs.
Serving size: 1 half of a zucchini per person. 6 servings per recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user LUVNDOLPHIN.
2) Dice onion, tomato, celery, scallions, garlic, carrots and add to a large pot. Let cook slowly. Stirring occasionally. As your veggie broth is absorbed by the veggies slowly add more and let simmer.
3)Trim the ends off of the zucchini and discard. Cut zucchini in half - long way.
4) Using a paring knife or small knife, cut away inside. Dice inside of zucchini and add to pot. Put the outer "boat" shaped zucchini to the side, you will need this later.
5) Add parsley, basil, oregano, and black pepper to pot. Let simmer for a few minutes.
6) Add parmesan cheese to pot.
7) Add the rest of your veggie broth and let simmer 2-3 minutes.
8) Slowly add in bread crumbs while stirring. Mix well and remove from heat.
9) Spread 1 tbsp of olive oil on a baking sheet. Arrange zucchini "boats" on baking sheet, hollow side up.
10) Use veggie and bread crumb mixture to fill the boats. It is helpful to use 2 spoons for this. Use all the bread crumb mixture to fill the zucchini.
11) Sprinkle 1 tbsp olive oil over the top of all your zucchini boats.
12) Place in oven and bake at 350 degrees for 30-45 minutes - Until zucchini are tender and stuffing has browned nicely.
***Note: If the veggies seem too to have way too much liquid you can drain off some excess before adding your bread crumbs.
Serving size: 1 half of a zucchini per person. 6 servings per recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user LUVNDOLPHIN.
Nutritional Info Amount Per Serving
- Calories: 170.1
- Total Fat: 6.5 g
- Cholesterol: 1.5 mg
- Sodium: 581.2 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 3.8 g
- Protein: 5.3 g
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