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 time20 min
Total time35min
ServingsMakes 4 servings, one stuffed zucchini half each.
Ingredients
- 2 large zucchini (1 lb.), parboiled
- ¾ 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 Zucchini
Bring 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 InformationNutrition Per Serving | |
|---|---|
| Calories | 110 |
| % Daily Value* | |
| 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 |