This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Olive-Cheese Zucchini Boats
Italian Zucchini Casserole
Italian Zucchini Bake
Zucchini in Sour Cream Sauce
Stuffed Zucchini Boats
more »
Top Related Articles
Sneak Some Zucchini Onto Your Neighbor's Porch Night
Zucchini and Summer Squash
Sunday Dinner: Coq au Vin, Italian Style
7 Sweet Rhubarb Recipes
Pumpkin Pies & Custard Pies
Best Barbeque Side Dishes
Sweet Potatoes
Speedy Side Dishes: Fall and Winter
Baking with Fresh Pumpkin
Rhubarb: First Fruits of Spring
Related Collections
Canned Chicken Broth and Stock
Stuffed Zucchini
Canned Food Recipes
Summer Squash Side Dishes
Zucchini Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

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"

Rate/Review | Read Reviews (30)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

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

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.
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.