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Cheddar-Rosemary Zucchini Boats

Cheddar-Rosemary Zucchini Boats

  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
Cathy

Cathy

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

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.
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Reviews

Elizabeth
0

Elizabeth

7/31/2014

This was delicious; the whole family loved it. I made it to use zucchini and tomatoes from the garden, and it was great.

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