Cheddar-Rosemary Zucchini Boats recipe

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Ingredients

¾ tablespoon butter
¾ tablespoon olive oil
3 cups crusty bread cubes
2 teaspoons minced fresh garlic
2 zucchini
¾ tablespoon butter
¾ tablespoon olive oil
1 ½ cups chopped plum (Roma) tomatoes
1 teaspoon finely chopped fresh rosemary
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 egg, beaten

Nutrition Info

215.9 calories
carbohydrate: 10.4 g
cholesterol: 52.7 mg
fat: 15.4 g
fiber: 1.3 g
protein: 9.7 g
saturatedFat: 8 g
servingSize: -
sodium: 441.4 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium heat. Cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes. Add garlic to the bread, cook and stir together for 1 minute. Remove to a plate and set aside to cool.

  3. Slice zucchini lengthwise with stem and flower ends intact. Use a small spoon to hollow out squash, leaving a 1/4-inch shell. Place squash boats in a large baking dish. Coarsely chop zucchini innards.

  4. Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes, transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.

  5. Bake in preheated oven for 25 minutes. Remove and switch oven to broil. Cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes.

Recipe Yield

8 servings

Recipe Note

Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato.

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