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Crunchy Stuffed Zucchini Boats

Crunchy Stuffed Zucchini Boats

Adding the saltine cracker topping to the zucchini combines your vegetable and stuffing into one tasty side dish.

Prep time15 min
Total time40min
ServingsMakes 4 servings, 1 stuffed zucchini half each.
  • 2 medium zucchini (6 to 8 inch each), parboiled
  • ½ cup finely chopped mushrooms
  • ¼ cup chopped onion
  • ¼ cup chopped tomato
  • 2 tsp. oil
  • 20 PREMIUM Unsalted Tops Saltine Crackers, finely crushed, divided
  • ½ tsp. dried oregano leaves
  • ¼ tsp. garlic powder
  • 2 Tbsp. margarine or butter, melted
  • Preheat oven to 350°F. Cut zucchini in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
  • Chop zucchini pulp; mix with mushrooms, onion and tomato. Heat oil in small skillet on medium heat. Add vegetable mixture; cook and stir 3 min. or until onions are crisp-tender. Remove from heat; stir in 1/3 cup of the cracker crumbs and the seasonings. Spoon evenly into zucchini shells; sprinkle with combined remaining cracker crumbs and margarine.
  • Bake 20 to 25 min. or until heated through.
Recipe Tips
  • How to Parboil Zucchini
    Bring 2 qt. unsalted water to boil in large saucepan. Add zucchini; cook 4 to 5 min. or until fork-tender. Drain.
  • Make it Easy
    Save time by purchasing the vegetables already chopped from the salad bar of your local supermarket.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 10g 
   Saturated fat 1.5g 
Cholesterol 0mg 
Sodium 210mg 
Carbohydrate 17g 
   Dietary fiber 2g 
   Total sugars 3g 
Protein 3g 
Vitamin A10 %DV
Vitamin C15 %DV
Calcium2 %DV
Iron6 %DV

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