Filled with a creamy cheesy mixture and topped with browned crispy perfection! These are a great compliment to any meal!
I find myself inspired by other blogs so I frequently check in on some of my favorites! I have noticed that a lot of readers ask the blogger, or other readers, a lot of questions before making the recipe. One of the blogs I follow recently published a new page of frequently asked questions because she gets so many of the same questions!
I get it, as someone who has never made the recipe before you are nervous. You may want to swap ingredients in the recipe to make it vegan, vegetarian, or gluten-free. I completely understand the need to feel confident as you prepare to try something new.
But remember, bloggers are real people who have made real disasters in their kitchens and have failed over and over again at trying new recipes! We are no different than you are. We push through the unknowns and just do it. Most of the time the answer is in your question. Other times the only way you are going to find the answer to your question is by just trying to make it the way you want it to be.
I once made a new recipe for Strawberry Rhubarb Overnight Oats. I was so excited I made them on Sunday for the whole week. On Monday I took a bite out of them and they were bland. I was disappointed, but didn’t give up on the recipe. Each day I added a different amount of brown sugar to the recipe until I was happy with it. By Thursday I had perfected the recipe!
Here’s the thing. Someone might have made the recipe as it was and loved it. I tweaked it. The only way you are going to know is if you try it!
What You Need to Make Stuffed Zucchini Boats
- Zucchini
- Eggs
- Soft Bread Crumbs
- Grated Cheddar Cheese
- Chopped Onion
- Chopped Parsley
- Salt
- Butter
- Parmesan
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 crumbs, 1/2 cup grated cheddar cheese, 1/4 cup chopped onion, 2 tbsp chopped parsley, and 1 1/4 tsp salt.
- 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.
Tips for Making Stuffed Zucchini Boats
- For the bread crumbs, just use regular soft sandwich bread and make fine crumbs out of it until you have 1 3/4 cup.
For More of Grandma’s Recipes, Check Out:
Stuffed Zucchini Boats
Stuffed Zucchini Boats, filled with a creamy cheesy mixture and topped with browned crispy perfection! These are a great compliment to any meal!
Ingredients
- 4 Zucchini (6 - 7" Long)
- 2 Eggs, Beaten
- 1 3/4 cup Soft Bread Crumbs
- 1/2 cup Grated Cheddar Cheese
- 1/4 cup Chopped Onion
- 2 tbsp Chopped Parsley
- 1 1/4 tsp Salt + 1/4 tsp
- Butter
- Parmesan
Instructions
- Preheat oven to 350 degrees.
- Scrub zucchini's. Cut off ends. (Do not peel.)
- 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 twol to drain.
- Combine beaten eggs, bread crumbs, cheddar cheese, chopped onion, parsley and 1 1/4 tsp salt.
- 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.
