Vegetarian Stuffed Zucchini Boat


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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 237.1
  • Total Fat: 7.4 g
  • Cholesterol: 20.2 mg
  • Sodium: 625.6 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 7.0 g
  • Protein: 12.5 g

View full nutritional breakdown of Vegetarian Stuffed Zucchini Boat calories by ingredient
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Introduction

This is a very satisfying and comforting vegetarian entree packed with fiber, protein and vitamins. This is a very satisfying and comforting vegetarian entree packed with fiber, protein and vitamins.
Number of Servings: 2

Ingredients

    1 medium to large zucchini
    1 small onion, chopped
    1 garlic clove, minced
    1 cup shredded carrot
    1/3 cup seasoned breadcrumbs
    1/2 cup 2% shredded cheddar cheese
    Basil, salt, pepper to taste

Directions

1. Cut off the ends of the Zucchini and halve, lengthwise
2. Scoop out the flesh leaving the outer shell intact
3. Spray the shell with a few spritzes of butter-flavor spray and place cut-side-up on a cookie sheet in a 400 degree oven
4. While the shell is baking, chop the zucchini flesh and cook over medium heat with the chopped onion and garlic until soft
5. Add dried basil, salt and pepper to taste
6. Add the shredded carrot when the onion mixture has 1-2 minutes remaining to cook
7. Remove from heat, transfer to a mixing bowl and stir in the breadcrumbs and cheese
8. Remove the zucchini shells from the oven and fill each half with the mixture
9. Return to oven for an additional 15 minutes, or until heated through and slightly browned on top

Makes 2 servings; (one zucchini half each)

Number of Servings: 2

Recipe submitted by SparkPeople user GAZELLE5KT.

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  • This was a very tasty recipe. I always have a lot of zucchini from my garden and this is a good way to use them. I added mushrooms. Yummy and filling. - 8/19/09

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  • Very Good
    Yummy good - 7/1/09

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