Zucchini boats
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Zucchini boats calories by ingredient
Introduction
Zucchini boats stuffed with veggies and bread crumbs. I like to make this for dinner/ lunch, but it can also be made as an appetizer. To do this you can cut the zucchini boats into smaller pieces after they have cooked. You can also substitute vegetables and herbs of your choice in this recipe. You can use cooking spray on the baking pan in place of the olive oil.The picture is what they look like right before they enter the oven. Zucchini boats stuffed with veggies and bread crumbs. I like to make this for dinner/ lunch, but it can also be made as an appetizer. To do this you can cut the zucchini boats into smaller pieces after they have cooked. You can also substitute vegetables and herbs of your choice in this recipe. You can use cooking spray on the baking pan in place of the olive oil.
The picture is what they look like right before they enter the oven.
Number of Servings: 6
Ingredients
-
Zucchini - 3 large
carrots - 3 small/ medium
celery - 3 large stalks - greens included
onion - 1 large (I prefer using a vidalia onion)
Garlic- Use as much or as little as you like
tomato - 1 large
Vegetable broth - 1 cup
parsley - 1 tbsp
oregano - 1 tbsp
basil - 1 tbsp
parmesan cheese - 2 tbsp grated
bread crumbs - 1 cup ( can use either seasoned or unseasoned)
Black pepper - 1 tbsp (optional)
Olive oil
Directions
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.
Member Ratings For This Recipe
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MANKIE87
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INDECISIVEINNY
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JRENEE_916
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THEOTHERHALF
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STARBER