Zucchini Boats

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4 of 5 (3)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 136.3

Total Fat: 8.2 g
Cholesterol: 0.0 mg
Sodium: 166.9 mg
Total Carbs: 13.0 g
Dietary Fiber: 1.1 g
Protein: 2.2 g

View full nutritional breakdown of Zucchini Boats calories by ingredient

Introduction

A creative way to dish up a "boatful" of vegetables. A creative way to dish up a "boatful" of vegetables.

Number of Servings: 4

Ingredients

2 medium zucchini (6 to 8 inch each)

1/2 cup finely chopped mushrooms

1/4 cup chopped onion

1/4 cup chopped tomato

2 tsp olive oil

20 unsalted saltine crackers, finely crushed

1/2 tsp dried oregano leaves

1/4 tsp garlic powder

2 tbsp margarine, melted

Directions

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.
HOW TO PARBOIL Zucchini:
Bring 2 qt. unsalted water to boil in large saucepan. Add zucchini; cook 4 to 5 min. or until fork-tender. Drain.

Number of Servings: 4

Recipe submitted by SparkPeople user YBCUZ1.