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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Stuffed Zucchini Boats Recipe

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This recipe for Stuffed Zucchini Boats is from Home Sweet Home Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium zucchini, halved lengthwise
2 tsp. olive oil
1 small yellow onion, finely chopped (about 1/4 cup)
3 cloves garlic, finely chopped
1½ T. all-purpose flour
¾ c. crumbled reduced-fat feta cheese
¼ c. shredded reduced-fat swiss cheese
2 T. chopped fresh parsley
1 large egg, lightly beaten
2 egg whites, lightly beaten
¼ tsp. black pepper
Directions:
Directions:
1. Heave oven to 375º F. Spray a 13 x 9 inch baking dish with vegetable cooking spray.

2. Scoop out insides of zucchini, leaving a ½ inch shell. Reserve zucchini flesh. Place shells in prepared baking dish. Set aside.

3. Chop reserved zucchini. In a medium skillet, heat oil over medium heat. Add onion, garlic and zucchini; sautê until softened, 5 minutes. Remove from heat.

4. In a medium bowl, combine flour, feta and Swiss cheeses, parsley, egg, egg whites and pepper. Mix well. Add zucchini mixture; toss to combine.

5. Spoon mixture evenly into zucchini shells. Bake until heated through, about 30 minutes. Place on a serving platter. Serve immediately.

I select zucchini that is about 7 inches long and 2 inches in diameter. Large zucchini will hold the stuffing better and will not curl during baking.

 

 

 

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