Zucchini Boats
I created this side dish when I was on South Beach Diet, and substituted the mushrooms for the breadcrumbs, or used whole wheat breadcrumbs. The bread crumbs are important because they soak up liquid from the shells cooking. For a shortcut, or a lower fat dish, omit the oil, and microwave the chopped zucchini and garlic instead of sauteing. Microwave about 1 minute, drain, and continue. If this is your only side dish, it serves four. If you're serving another vegetable or a salad, you could get by with one "boat" each, making the serving size 8.
Total Steps
4
Ingredients
7
Tools Needed
7
Ingredients
- pepper(optional)
- 1 teaspoon salt
- 1 teaspoon olive oil(optional)
- 2 teaspoons minced garlic
- 1/2 cup grated parmesan cheese
- 1/2 cup breadcrumbs
- 4 medium zucchini
Instructions
Step 1
Preheat oven to 350°F.
Step 2
Slice zucchini lengthwise. Scoop out contents, leaving 1/4 inch of flesh and skin. Chop the scooped out contents.
Step 3
Sauté the chopped zucchini contents and minced garlic in olive oil over medium heat until the zucchini releases its liquid and becomes translucent. Add salt and pepper, then remove from heat.
Step 4
Add breadcrumbs and parmesan cheese to the zucchini mixture. Stir until combined. Spoon the mixture into the zucchini shells and bake for 30 minutes.