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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.

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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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