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In this recipe zucchini are hollowed into ‘boats’ and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese. A hearty side dish or main meal.
Ingredients
- 1 ½ pounds zucchini, halved
- 1 ½ cups dry bread crumbs
- 2 ounces shredded Cheddar cheese
- ¼ cup minced onion
- 2 tablespoons chopped fresh parsley
- 1 ¼ teaspoons salt
- ¼ cup grated Parmesan cheese, divided
- 2 eggs, beaten
- 2 tablespoons butter, diced
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'.
Step 3
In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
Step 4
Bake in preheated oven for 30 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 359 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat9g | 45% |
| Cholesterol129mg | 43% |
| Sodium1289mg | 56% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber4g | 15% |
| Total Sugars6g | |
| Protein17g | |
| Vitamin C16mg | 80% |
| Calcium291mg | 22% |
| Iron3mg | 19% |
| Potassium585mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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