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The Blond Cook

Serving Up Cooking Simplicity

April 16, 2012 2 Comments

Veggie Stuffed Zucchini Boats

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We love fresh veggies around here; salads especially.  But after a while, I just want something green and different while still being healthy (but not too difficult to prepare).  Here’s where these little babies come into play:  veggie stuffed zucchini boats.

Veggie Stuffed Zucchini Boats

They’re stuffed with fresh basil, tomatoes, red onion, garlic, pulp from the zucchini, cheese and crushed buttery crackers.  I get excited just thinking about ’em :-).

Veggie Stuffed Zucchini Boats

Scraping out the pulp from the zucchini is fun to me…it might even be something your kids enjoy helping you with in the kitchen.

Removing Pulp from Zucchini

I’ve found that they also reheat well the next day.  We’re having these little veggie boats with grilled Italian turkey sausage links tonight ~ a perfect “breakaway” from the salads we’ve been eating for the past week!  🙂  Enjoy!

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Veggie Stuffed Zucchini Boats


  • Yield: 8 zucchini boats 1x
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Ingredients

  • 4 medium zucchini
  • 20 buttery crackers (such as Ritz), crushed
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup chopped tomato
  • 1/4 cup chopped red onion
  • 1/2 cup chopped loosely packed fresh basil
  • 1/2 teaspoon minced garlic
  • Pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Wash zucchini & slice off each end. Halve each zucchini lengthwise & scrape out pulp using a spoon. Coarsely chop the pulp & transfer to a medium bowl.
  3. Place zucchini shells on a baking sheet sprayed with cooking spray & bake for 10 minutes.
  4. While the zucchini are baking, add basil, garlic, red onion, chopped tomato, half of the mozzarella cheese, and crushed crackers to the chopped zucchini pulp. Stir well to combine.
  5. Stuff each zucchini “boat” with the mixture, dividing evenly. Sprinkle with remaining cheese. Bake for an additional 10-15 minutes, or until heated thoroughly and cheese is melted.

Notes

Adapted from KraftRecipes.com

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Reader Interactions

Comments

  1. Shawn @ I Wash...You Dry says

    April 20, 2012 at 11:23 am

    These look fantastic! I love the idea of the ritz crackers! Yum!

    Reply
  2. chrissy says

    July 9, 2012 at 8:29 am

    This dish is a new staple at my house!Such a great use of veggies! Sometimes to mix it up a bit I will add some chopped mushrooms or crabmeat.

    Reply

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Hey, I'm Amy Brinkley! Welcome to my blog. I love cooking simple, family-friendly recipes with everyday ingredients. Read More…

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