Recipe by PHILADELPHIA Cooking Creme
"Scooped-out zucchini 'boats' are grilled with a creamy tomato-basil sauce and shredded cheese, and topped with parsley for a great summer barbecue side dish."
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zucchini, cut in half lengthwise
PHILADELPHIA Tomato & Basil Cooking Creme
Kraft 4 Cheese Italiano Shredded Cheese
minced fresh parsley
This is a great start to an amazing recipe! We had some gigantic zucchini when we got home from vacation, and needed to find SOMETHING to do with them! I browned and drained one pound of Italian sausage and a small onion, added the cooking creme and half a can of petite diced tomatoes, stuffed one giant zucchini (after I removed the seeds and microwaved the halves for four minutes), topped it all with mozzarella, and baked it for 35 minutes at 350. It fed our family of five and we all LOVED it!
I had this for 4th of july BBQ and it was great, all my quests were very impressed, I did not tell them how easy it was
Very flavorful. If you want to do as a main dish, I added half a pound of cook ground turkey that i seasoned with a little garlic and salt and pepper. When the turkey was done, I mixed the tomato and basil cooking cream in with the ground turkey and filled the boats. and finished the recipe as its listed. Will make it again. My husband LOVED it!!
I was looking for something different to grill, side dish/veggie wise. This was perfect! Easy too. I couldn't find the tomato basil flavored creme so I used italian herb and cheese, it was still good. I do think I used too much of the creme cheese (I didn't pay attention to the qty in directions)... next time I won't add so much. But, I will be making this again! Looks fancy too, would be good for company.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Stuffed Zucchini Boats
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 42
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