Recipe by Debbie
"In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese. A hearty side dish or main meal."
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1 1/2 pounds
1 1/2 cups
dry bread crumbs
shredded Cheddar cheese
chopped fresh parsley
1 1/4 teaspoons
grated Parmesan cheese, divided
I'm really rating the idea of this dish, because I changed it.
I didn't cook them in the boiling water. I hollowed them and scooped the pulp out raw. Chopped the pulp and sauted it in a little olive oil. Then added the bread crumbs and browned them in the pan with the zucchini pulp. I added a little oregano and basil, and cooled the filling. I then added about 2oz of cheddar cheese and 2oz mozzarella.
Stuffed the raw "boats", sprinkled with parm. cheese, put in a baking pan with a little water on the bottom and baked in a hot oven. They held their shape nicely, but were tender.
I omitted the onion, salt, eggs, and butter.
My three childred loved them, and were actually fighting over the last one!
Maybe I should just submit this as a new recipe. Now I'll have another recipe to use for that windfall of summer zucchini.
i was not happy w/ the outcome of the zukes after parboiling them. it resulted in a rubbery consistency. the stuffing was good. i would recommend parbaking instead of parboiling. i served this as a side w/ tilapia scampi over brazilian white rice(both from this site)
I made this recipe with a 5 POUND zucc i grew in my garden. My sister came over and everyone enjoyed it very much. We followed the recipe, adding a bit here and there to account for the size of the veggie. It was easy to alter for amount, we didnt even really measure...other than to be sure we used at least what was in the recipe and roughly double for the size. We did add sausage for my hubby and everyone was pleased. We also sprinkled cheddar and bread crumbs on the top to give it a yummy crunchy coating, but the recipe was great as it stood! Thanks!
I made this recipe for my family last night and it was a huge hit. I had read the posted reviews about lack of flavor, so I used crushed seasoned croutons instead of bread crumbs, and added a clove of minced garlic to the filling. It was very flavorful and everyone loved them!
I liked this recipe because it had simple ingredients and good presentation. A helpful note might be to remember that if your zucchini is small in size you'll greatly reduce the suggested boiling time. Tasty.
I didn't have cheddar cheese so omitted it. Also omitted salt. Added ground turkey and shredded carrots in the filling to make a main dish. I've made this several times already and my 2 year old can't get enough of it!
Like others before me, I made this a bit differently. I didn't boil the zucchini. Instead, I cut it in half, scooped out the seeds and tossed them. Then I scooped out the pulp and chopped it up, leaving a semi-thin shell. I sauted the pulp in olive oil with garlic and onion. Next, I added some fresh basil, fresh parsley and dried oregano. For color, I tossed in diced fresh tomato. Next, I added about 1 tbsp. butter, bread crumbs, shredded cheddar and mozzarella cheeses. Stuff the zucchini halves. Then I put them in a baking dish with some water in the bottom and baked them at 350 for 30 min. I thik next time I'll use fewer bread crumbs and try adding in more tomato and maybe even some fresh spinach.
Very tasty, although next time I will use only half as much salt. Delicious as a vegetarian meal, but it is also good with browned ground beef added.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Zucchini I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 154
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