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Stuffed Zucchini Boats

Source: Taste of Home
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Rating: 5   Reviews: 1 See Reviews
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  8 Servings
A flavorful vegetable stuffing fills these savory zucchini boats -- serve them as a main course with crusty bread and a side salad, or as a side dish with grilled meat.
RECIPE INGREDIENTS
4 medium zucchini
1 egg
1 cup chopped fresh spinach
3/4 cup dry bread crumbs
1/2 cup tomato sauce
1/3 cup grated parmesan cheese
1/3 cup finely chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14 1/2 ounces) diced tomatoes, drained and finely chopped
1 cup (4 ounces) shredded reduced-fat swiss cheese
Stuffed Zucchini Boats Recipe at Cooking.com
DIRECTIONS
Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside.


In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells.


Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted.


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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Mike Reviewed: 08/13/2014
Savory, Fresh and Full of Flavor
Made these for my family and they absolutely loved them. The filling is so good! We used finely shredded, low-moisture mozzarella instead of the Swiss and they turned out great. My only suggestion would be to season the tomatoes that go on top just a bit... Otherwise, an new addition to my recipe box.
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