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Italian Zucchini Boats

Italian Zucchini Boats

"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"
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  • Prep

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  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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Reviews

Read all reviews 35
  1. 48 Ratings

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Most helpful positive review

Really good! I did as others suggested and sauteed onions, garlic and then zucchini pulp in evoo. I also added some leftover gound turkey, about 1/2 cup. Then used a little crushed stuffing mix...

Most helpful critical review

I didn't like these at all, so sorry :(

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Really good! I did as others suggested and sauteed onions, garlic and then zucchini pulp in evoo. I also added some leftover gound turkey, about 1/2 cup. Then used a little crushed stuffing mix...

Excellent! Oh, how I enjoyed this! Tons more flavor than I ever expected and I had no problem at all finishing this up to the last crumb. Since other reviewers recommended it and I knew it co...

We had an explosion of zucchini and summer squash this year and needed to do something with it. After trying htis recipe and loving it, I tried freezing the individual Boats with stuffing wrappe...

For sure a 5+ star recipe. This is now our favorite way to eat zucchini. With the abundance of zucchini from our garden this year, I have made many different kinds of zucchini boats; some with...

These turned out too moist for my liking - I think if I were to make them again I would omit the stock and maybe even add more breadcrumbs. Flavor was pretty good tho I will take others' advice...

These were great. I love this new way of cooking zucchini! My only complaint was the texture of the cheese. I used freshly grated parmesan cheese, but it turned out leathery. Next time, I think ...

I have made stuffed zucchini for many years. I cut the squash as shown, but steam them in a deep frying pan until "tender" but not mushy. Then I scoop out the pulp and mix it with a rice/hambur...

We always have more zucchini then we know what to do with , and are always looking for new ways to make use of it! I used a whole pound of sausage, and instead of parsley I used thyme! Omitted t...

I decided to try this recipe, though it's similar to what I grew up making. I didn't remember any measurements and thought it would be a good base recipe. Like others, I sauteed 1/2 a lg onion w...

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