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Zucchini Boats

chef.expert's picture
Ingredients
  Spinach 1 Cup (16 tbs), cooked and chopped
For the filling
  Chopped cooked spinach 1 Cup (16 tbs)
  Onion 1⁄2 Medium, chopped fine (About 1/2 Cup Blanched In Boiling Water For 1 Minute And Cooled)
  Onion 1⁄2 Medium, chopped fine to make about 1/2 cup, blanched in boiling water for 1 minute and cooled
  Dried oregano 2 Teaspoon
  Cooked white rice/Cooked brown rice 3 Cup (48 tbs)
  Low fat cottage cheese/Low fat ricotta cheese 2 Cup (32 tbs)
For the rest
  Non stick vegetable oil spray 1
  Zucchini 4 Medium (Each About 8 Inches Long)
  Nonstick vegetable oil spray 4
  Low fat mozzarella 3 Ounce, coarsely grated
  Roasted tomato sauce/Your favorite purchased brand 1 Cup (16 tbs) (Use Fresh Made)
  Grated low fat mozzarella cheese 3 Ounce
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat oven to 400°F.
2) Trim the ends of zucchini and halve lengthwise.
3) With a spoon remove the seeds.

MAKING
4) In a bowl add all the filling ingredients with salt and pepper.
5) Toss all the ingredients together.
6) On a sheet pan lightly spray with nonstick vegetable oil spray.
7) Arrange zucchini halves cut side down on a sheet pan and roast for 8 to 10 minutes till tender.
8) With a spoon mound one-eighth of the filling in the cavity of each zucchini boat.
9) Place the boats to the oven and heat for 10 minutes.
10) Add 1/8 cup of the tomato sauce and one eighth of the mozzarella cheese on top, and bake for 5 more minutes.

SERVING
11) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Party
Preparation Time: 
40 Minutes
Cook Time: 
15 Minutes
Ready In: 
55 Minutes
Servings: 
4

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