Stuffed Zucchini Boats
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 2 Large Zucchini, washed and halved lengthwise
- 1 c. Chopped Mushrooms
- 2 Scallions, chopped
- 2 Cloves Garlic, chopped
- 1 Plum Tomato, chopped
- 1 tbsp. Fresh Basil, chopped
- 1/4 c. Low Sodium Chicken or Vegetable Broth
- 1/4 c. Italian Seasoned Bread Crumbs
- 2 tbsp. Pecorino Romano Cheese, grated
- Kosher Salt and Black Pepper, as desired
Preheat oven to 350 degrees F.
Start off by washing the skins well under cold water to remove any excess dirt; then trim the ends and cut your zucchini in half lengthwise. If they're really large, go ahead and cut them again in half horizontally too.
Next, scoop out the fleshy part of the zucchini, chop it into small pieces and add it to a mixing bowl.
Add your chopped mushrooms, scallions, garlic, tomatoes, basil; then stir in the cheese, broth and breadcrumbs to help bind it all together.
Stuff each zucchini half with the stuffing, place on a baking sheet; then bake for about 15-20 minutes. If you don't want to turn the oven on, go ahead and wrap them in foil, seal shut; then heat on the grill.
Serving: 1g | Calories: 91kcal | Carbohydrates: 13.9g | Protein: 5.3g | Fat: 1.6g | Cholesterol: 3mg | Sodium: 200mg | Fiber: 3g | Sugar: 4.9g