Italian Zucchini Boats
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 56.1
- Total Fat: 2.1 g
- Cholesterol: 7.3 mg
- Sodium: 57.8 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.6 g
- Protein: 3.8 g
View full nutritional breakdown of Italian Zucchini Boats calories by ingredient
Introduction
Great as a lighter lunch or an appetizer or side dish. Great as a lighter lunch or an appetizer or side dish.Number of Servings: 8
Ingredients
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2 whole Zucchinis (washed, large)
2/3 cup Ricotta Cheese, skim
1/2 cup grated carrots
1/2 cup fresh white mushrooms (chopped into small pieces)
1.5 teaspoons Basil
2 cloves of Garlic
1/4 cup chopped onions
2 tablespoons Grated Parmesan cheese
2 tablespoons lemon juice
1/8 cup hot water
Olive oil (for the pan)
Directions
Preheat oven to 420 degrees
Clean the zucchini and cut off ends. Cut the Zucchini in half long-ways and side-ways, creating 4 pieces about equal in size.
Use a spoon to take out the seeds/centers of the zucchini (you can save these to make a soup, or compost them)
Place your zucchini boats on a lightly oiled baking pan.
In a bowl, combine all other ingredients. Mix thoroughly.
Spread mixture onto each boat, divide evenly between all 8.
Bake for about 20 minutes, or until the zucchini is softened and the topping turns golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user NEENAWRITES.
Clean the zucchini and cut off ends. Cut the Zucchini in half long-ways and side-ways, creating 4 pieces about equal in size.
Use a spoon to take out the seeds/centers of the zucchini (you can save these to make a soup, or compost them)
Place your zucchini boats on a lightly oiled baking pan.
In a bowl, combine all other ingredients. Mix thoroughly.
Spread mixture onto each boat, divide evenly between all 8.
Bake for about 20 minutes, or until the zucchini is softened and the topping turns golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user NEENAWRITES.
Member Ratings For This Recipe
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