Filled with a creamy mixture and topped with browned crispy perfection! These are a great compliment to any meal!

Vegetarian Zucchini Boats

Every Farmer’s Market vendor always has heaping piles of zucchini! They sell them for cheap because they always have such bountiful crops and most people don’t know what to do with them!

One idea is to turn them into Stuffed Zucchini Boats! Or you could make something sweet like Cinnamon Zucchini Cake, Chocolate Zucchini Donut Muffins, Zucchini Brownies, or Zucchini Cream Cheese Muffins!

What You’ll Need:

• 4 Zucchini
• 2 Eggs, Beaten
• 1 3/4 cup Bread, Torn into Small Pieces
• 1/2 cup Cheddar Cheese, Grated
• 1/4 cup Onion, Chopped
• 2 tbsp Parsley Flakes
• 1 1/4 tsp Salt + 1/4 tsp
• Butter
• Parmesan, Grated

How to Make Stuffed Zucchini Boats

• Preheat oven to 350 degrees.
• Scrub 4 zucchini’s (6 – 7″ long). Cut off ends. (Do not peel the zucchini.)
• Cook in boiling, salted water until just tender. (Do not overcook.)
• Cut zucchini in half, lengthwise. Remove center part of zucchini with the tip of a spoon and place in a bowl. Turn zucchini boats hollow side down on a paper towel to drain.
• Combine 2 beaten eggs, 1 3/4 cup soft bread torn into small pieces, 1/2 cup grated cheddar cheese, 1/4 cup chopped onion, 2 tbsp chopped parsley, and 1 1/4 tsp salt with the centers of the zucchini already in the bowl.
• Place zucchini hallow side up in greased 9 x 13 pan. Sprinkle with 1/4 tsp salt.
• Distribute filling into each boat evenly. Dot each boat with a little butter and sprinkle with Parmesan.
• Bake for 35-45 minutes or until tops are brown.

More Side Dishes:

• Strawberry Fluff Salad
• Roasted Garlic Parmesan Potatoes
• Vegan Broccoli Salad
• Classic Potato Salad
• Vegetarian Doritos Taco Salad
• Pesto Tortellini Pasta Salad

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Stuffed Zucchini Boats

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Stuffed Zucchini Boats, filled with a creamy mixture and topped with browned crispy perfection! These are a great compliment to any meal!

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Ingredients

• 4 Zucchini (6 - 7" Long)
• 2 Eggs, Beaten
• 1 3/4 cup Bread, Torn into Small Pieces
• 1/2 cup Cheddar Cheese, Grated
• 1/4 cup Onion, Chopped
• 2 tbsp Parsley Flakes
• 1 1/4 tsp Salt + 1/4 tsp
• Butter
• Parmesan, Grated

Instructions

1. Preheat oven to 350 degrees.
2. Scrub zucchini's. Cut off ends. (Do not peel.)
3. Cook in boiling, salted water until just tender. (Do not overcook.)
4. Cut zucchini in half, lengthwise. Remove center part of zucchini with the tip of a spoon and place in a bowl. Turn zucchini boats hollow side down on a paper twol to drain.
5. Combine beaten eggs, bread crumbs, cheddar cheese, chopped onion, parsley and 1 1/4 tsp salt with the centers of the zucchini already in the bowl.
6. Place zucchini hallow side up in greased 9 x 13 pan. Sprinkle with 1/4 tsp salt.
7. Distribute filling into each boat evenly. Dot each boat with a little butter and sprinkle with Parmesan.
8. Bake for 35-45 minutes or until tops are brown.