Stuffed Zucchini Boats

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 146.1
  • Total Fat: 9.9 g
  • Cholesterol: 15.3 mg
  • Sodium: 203.6 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.2 g

View full nutritional breakdown of Stuffed Zucchini Boats calories by ingredient
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A savory side dish! A savory side dish!
Number of Servings: 4


    2 medium zucchini or other long, summer squash, par-boiled if not tender (6 - 8 inches each)
    1/2 cup finely chopped FRESH mushrooms
    1/4 chopped onion
    1/4 cup chopped tomato
    2 tsp. vegetable oil
    20 finely crushed saltine crackers (I use whole wheat Social Club crackers)
    1/2 tsp. dried oregano leaves
    1/4 tsp. garlic powder
    2 TBS margarine or butter (I use light)


Boil whole zucchini 4-5 minutes, or until softened.
Perhat oven to 350 dgrees F.
After zucchini cool, cut lengthwise.
Scoop out centers and set aside. Leave about a 1/4 inch thick shell.
Place shells in squae baking dish and set aside.
Chop zucchini pulp, mix with chopped mushrooms, onion, and tomato. Heat vgetable oil in small skillet and add mixed vegetables. Sautee until softened, but not mushy.
Remove veggies from heat.
Crush cracker crumbs in a bowl and add oregano and garlic powder.
Stir 1/3 of cracker-crumb mixture into the vegetables.
Spoon veggie mixture into four shells, dividing evenly.
Melt 2 Tbs. butter or margarine and mix in with remaining cracker crums.
Sprinkly the buttered crumbs over four zucchini boats.
Bake uncovered for 20 - 25 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user GLOBALJUJU.

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