Stuffed Zucchini Boats
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
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Instructions
- 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.
Source
Original recipe: View Original
