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Stuffed Zucchini Boats

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

Prep time

20 min

Total time

35 min

Servings

Makes 4 servings, one stuffed zucchini half each.

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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

Preparation

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.

Nutrition Notes

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

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.

111123

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

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