- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Serving: For Family
Stuffed Zucchini Boats
Tidbits...Zucchini doesn't have to be boring. These little boats can be made ahead of time and baked right before serving.
Ingredients
- Zucchini - 10 small
- Olive oil - 2 T
- Eggs - 2
- Parmesan - 1 cup
- Bread crumbs - 1/2 cup
- Leeks (white part only) - 1
- Garlic - 1 clove
- Parsley - 1 T
- Cherry Tomatoes - 2 for garnish (6-8 for side)
- Bay leaves - 2 for garnish
Instructions
- Wash and scrub the zucchini, cut off stems and rinse well making sure all grit is removed.
- Cut in half lengthwise and scoop out the pulp being careful not to pierce the skin.
- In lightly salted water boil the zucchini shells for about 5 minutes. Drain and set aside.
- Saute the leeks, garlic and parsley over medium heat for 2 minutes, Add the chopped zucchini pulp and continue to cook for another 5 minutes.
- Remove from the heat and add the egg, ½ the bread crumbs, parmesan, salt and pepper to taste.
- On a lightly oiled baking dish. Fill the zucchini boats with the stuffing and sprinkle the remaining bread crumbs over the top.
- Bake in a pre-heated 375° oven for 20 minutes
Grilled Plum Tomatoes (can be served on side)
- 6-8 small plum tomatoes cut in half lengthwise
- Brush olive oil and grill skin side first for 3 minutes, brush liberally with olive oil and turn for another 3 minutes.
