Cheddar-Rosemary Zucchini Boats Recipe - Allrecipes.com
Cheddar-Rosemary Zucchini Boats Recipe
  • READY IN 1 hr

Cheddar-Rosemary Zucchini Boats

Recipe by  

"Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium heat. Cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes. Add garlic to the bread; cook and stir together for 1 minute. Remove to a plate and set aside to cool.
  3. Slice zucchini lengthwise with stem and flower ends intact. Use a small spoon to hollow out squash, leaving a 1/4-inch shell. Place squash boats in a large baking dish. Coarsely chop zucchini innards.
  4. Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.
  5. Bake in preheated oven for 25 minutes. Remove and switch oven to broil. Cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 35 mins
  • READY IN 1 hr
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Nutrition

  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 10.4 g
  • 3%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 450 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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