This stuffed zucchini boats recipe fills tender zucchini with a yummy cheese and onion mixture before baking them. We enjoy these when we’re in the mood for a light summer side dish.
Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::4
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
2 eggs, beaten
¼ cup grated Parmesan cheese, divided
2 tablespoons butter, diced
Directions
Preheat the oven to 350 degrees F (175 degrees C).
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 to make a boat shape.
Combine zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, eggs, and most of the Parmesan cheese in a medium bowl; stuff zucchini boats with mixture. Dot tops of stuffed zucchini with butter and sprinkle with remaining Parmesan cheese.
Bake in preheated oven for 30 minutes.