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Italian Zucchini Boats

By: Concetta Maranto Skenfield  
"The tantalizing aroma of this savory side dish baking in the oven is sure to whet your appetite. Mom scoops the pulp out of zucchini halves and mixes it with tomato, Parmesan cheese, bread crumbs and parsley. -Concetta Maranto Skenfield, Bakersfield, California"

Rating: This weblink has been rated 17 times with an average star rating of 4.4 Read Reviews (14)

Rate/Review | 453 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 6 medium zucchini
  • 2 cups dry bread crumbs
  • 2 eggs, lightly beaten
  • 1 large tomato, diced
  • 1/3 cup grated Parmesan or Romano cheese
  • 1/4 cup minced fresh parsley
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter or stick margarine, melted

Directions

  1. Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving 3/8-in. shell. Cook shells in salted water for 2 minutes; remove and drain. Chop zucchini pulp; place in a bowl. Add the bread crumbs, eggs, tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Stuff into zucchini shells.
  2. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Bake, uncovered, at 350 degrees F for 20 minutes or until golden brown.

Footnotes

  • Nutritional Analysis: One serving (2 stuffed zucchini halves) equals 260 calories, 9 g fat (4 g saturated fat), 85 mg cholesterol, 741 mg sodium, 34 g carbohydrate, 4 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2007 by Rinne77 
We had an explosion of zucchini and summer squash this year and needed to do something with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2007 by Sue 
Really good! I did as others suggested and sauteed onions, garlic and then zucchini pulp in... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2009 by Laura82 
We always have more zucchini then we know what to do with , and are always looking for new... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2009 by clyrehc 
Very, very good recipe, and a great use of zucchini. As others suggested, I will saute onions... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2008 by iloveonions 
These were great. I love this new way of cooking zucchini! My only complaint was the texture... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2007 by mrssmith 
I have never been fond of zucchini however I really enjoyed this recipe. As another reviewer... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2007 by Amanda Riddle 
I made these for my family and they really enjoyed them! :) I would definitely make this again MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2008 by Jillian Supporting Member (Click to learn more about Supporting Membership)
These go great with grilled chicken! I didn't have enough broth so I made up for it with a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2008 by Crystal Clear 
I thought this was great! I can't wait to make this in the summer with fresh zukes and tomatos... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2007 by Molly 
Delicious, but VERY rich. I might help prevent it from being too rich next time by increasing... MORE

 
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