Stuffed Zucchini Boats

63  Ratings
  • 20 min prep
  • 35 min total
  • Makes 4 servings, one stuffed zucchini half each.

Deliciously smart zucchini boats stuffed with basil, fresh tomatoes, Ritz Crackers and cheese. Your family and veggies are going to get along swimmingly.

Stuffed Zucchini Boats Recipe

Ingredients

  • 2 large zucchini (1 lb.), parboiled
  • 3/4 cup shredded reduced-fat mozzarella cheese, divided
  • 1 small tomato, finely chopped
  • 10 RITZ Reduced Fat Crackers, finely crushed
  • 1 tsp. dried basil leaves

Instructions

  • Preheat  oven to 375°F. Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
  • Chop  zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.
  • Bake  15 min. or until heated through.

Recipe Tips

How to Parboil ZucchiniBring 2 qt. unsalted water to boil in large saucepan. Add zucchini; cook 6 to 8 min. or until fork-tender. Drain.

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Nutrition Information

Makes 4 servings, one stuffed zucchini half each.
  • Generally Nutritious
  • Good source of vitamin A or C
  • Good source of calcium
  • Diabetes Center

Carb Choices

1

Diet Exchange

1/2 Starch,1 Vegetable,1 Meat (L)

Nutrition Notes

Serve up your veggies in this tasty edible dish. The zucchini provides vitamin C and the cheese is rich in calcium.

Nutrition per serving:

  • Calories 110 
  • Total fat 4.5 g
  • Saturated fat 2 g
  • Cholesterol 10 mg
  • Sodium 230 mg
  • Carbohydrate 11 g
  • Dietary fiber 2 g
  • Sugars 3 g
  • Protein 8 g
  • Vitamin A 15 %DV
  • Vitamin C 20 %DV
  • Calcium 35 %DV
  • Iron 6 %DV

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