Zucchini Boats - Gluten Free
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 331.2
- Total Fat: 8.5 g
- Cholesterol: 2.2 mg
- Sodium: 1,394.4 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 8.7 g
- Protein: 18.8 g
View full nutritional breakdown of Zucchini Boats - Gluten Free calories by ingredient
Number of Servings: 2
Ingredients
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1 - large zucchini
1- onion, chopped
1 cup mushrooms, chopped
1 small carrot, chopped
1/4 cup celery, chopped
3 garlic cloves, minced
1/2 cup vegetable broth, divided
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon basil
1 teaspoon black pepper
1tablespoon parmesan cheese, grated
1/3 cup breadcrumbs - Gluten Free
1/2 cup of Mozzarella shredded cheese ( Galaxy - gluten free)
Directions
Preheat oven to 350 degrees:
Pour a small amount of vegetable broth in a pot, enough to cover the bottom (approx. 1/4 cup)
Turn on low heat and let simmer.
Add onion, celery, garlic and carrots. Cook slowly, stirring occasionally. Add broth as veggies absorb the broth.
Cut zucchini lengthwise and take out the "meat" leaving the shell. Dice the "meat" and add to the pot.
Add parsley, basil, oregano and pepper to pot and continue simmering for 5 minutes. Add mushrooms.
Add parmesian cheese and the rest of the broth and continue simmering for 2-3 minutes.
Slowly add breadcrumbs while stirring pot. Mix well and remove from heat.
Fill zucchini shells with mixture and place in oven for 30-45 minutes or until zucchini is tender and the stuffing is browned.
Number of Servings: 2
Recipe submitted by SparkPeople user MERCEDES3414.
Pour a small amount of vegetable broth in a pot, enough to cover the bottom (approx. 1/4 cup)
Turn on low heat and let simmer.
Add onion, celery, garlic and carrots. Cook slowly, stirring occasionally. Add broth as veggies absorb the broth.
Cut zucchini lengthwise and take out the "meat" leaving the shell. Dice the "meat" and add to the pot.
Add parsley, basil, oregano and pepper to pot and continue simmering for 5 minutes. Add mushrooms.
Add parmesian cheese and the rest of the broth and continue simmering for 2-3 minutes.
Slowly add breadcrumbs while stirring pot. Mix well and remove from heat.
Fill zucchini shells with mixture and place in oven for 30-45 minutes or until zucchini is tender and the stuffing is browned.
Number of Servings: 2
Recipe submitted by SparkPeople user MERCEDES3414.
Member Ratings For This Recipe
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CD5474367
For someone who doesn't cook often and relies on recipes while going down this gluten-free road, it was frustrating that there were ingredients missing from the ingredients list and steps from the recipe... - 8/13/09
Reply from MERCEDES3414 (5/26/10)
Thanks for letting me know about the oversight...I believe I have fixed the missing parts.