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Bruschetta Stuffed Zucchini Boats
5 min prep time
20 min cook time
4servings
Recipe by
Jen Bucko and Lara Hamilton
Source
Recipes for Healthy Living
How to Make Bruschetta Stuffed Zucchini Boats
You should try to fill half your plate nonstarchy veggies, which means you have to be creative so you don’t get bored with the same recipes. These zucchini boats are quick, easy and a delicious change to steamed veggies.
5 min prep time
20 min cook time
4servings
1/2 zucchini
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Step-By-Step Instructions:
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Trim and discard the zucchini ends. Cut each zucchini in half lengthwise.
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Using a spoon, scoop out the middle of the zucchini and leave a thin base at the bottom so the "boat" can be stuffed. Place the scooped-out centers into a small bowl; set aside.
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Bring a medium pot of salted water to a boil. Blanch the zucchini boats just until they begin to soften, about 2-3 minutes. Immediately place the zucchini boats in a bowl of iced water. Drain the zucchini and place it on a baking sheet.
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Heat the olive oil in a medium skillet over medium heat. Sprinkle the reserved zucchini mixture with black pepper; add to the pan, and sauté about 6-8 minutes. Stir in the bruschetta; lower the heat and simmer for 3 minutes.
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Spoon the bruschetta mixture evenly into the four zucchini boats. Sprinkle each zucchini boat with 1 Tsp. parmesan cheese.
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Heat the broiler. Broil the stuffed zucchini boats until slightly golden, about 2-3 minutes; watch closely to avoid burning.
Nutrition facts
4 Servings
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Serving Size
1/2 zucchini
- Amount per serving Calories 75
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Total Fat
4.5g
- Saturated Fat 0.8g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 220mg
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Total Carbohydrate
9g
- Dietary Fiber 2g
- Total Sugars 5g
- Added Sugars 0g
- Protein 3g
- Potassium 530mg
- Phosphorous 0mg
Ingredients
zucchini
2 large
olive oil
2 tsp
black pepper
1/8 tsp
jarred bruschetta
1/2 cup
Parmesan cheese (grated)
4 tsp
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