Italian Zucchini Boats Recipe

Italian Zucchini Boats Recipe

  • 6 medium zucchini
  • 2 cups dry bread crumbs
  • 2 eggs, lightly beaten
  • 1 large tomato, diced
  • 1/3 cup grated Parmesan or Romano cheese
  • 1/4 cup minced fresh parsley
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter or stick margarine, melted
  1. Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving 3/8-in. shell. Cook shells in salted water for 2 minutes; remove and drain. Chop zucchini pulp; place in a bowl. Add the bread crumbs, eggs, tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Stuff into zucchini shells.
  2. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Bake, uncovered, at 350 degrees F for 20 minutes or until golden brown.
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