Stuffed Zucchini Recipe « Cheddar-Rosemary Zucchini Boats

Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato.

Ingredients

• ¾ tablespoon butter
• ¾ tablespoon olive oil
• 3 cups crusty bread cubes
• 2 teaspoons minced fresh garlic
• 2 zucchini
• ¾ tablespoon butter
• ¾ tablespoon olive oil
• 1 ½ cups chopped plum (Roma) tomatoes
• 1 teaspoon finely chopped fresh rosemary
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups shredded Cheddar cheese
• 1 egg, beaten

Cooking Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium heat. Cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes. Add garlic to the bread; cook and stir together for 1 minute. Remove to a plate and set aside to cool.
3. Slice zucchini lengthwise with stem and flower ends intact. Use a small spoon to hollow out squash, leaving a 1/4-inch shell. Place squash boats in a large baking dish. Coarsely chop zucchini innards.
4. Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.
5. Bake in preheated oven for 25 minutes. Remove and switch oven to broil. Cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes.

Nutrition Facts

• calories215.9
• carbohydrateContent10.4 g
• cholesterolContent52.7 mg
• fatContent15.4 g
• fiberContent1.3 g
• proteinContent9.7 g
• saturatedFatContent8 g
• sodiumContent441.4 mg
• sugarContent2.6 g