Stuffed Zucchini Boats
3
Points®
Total time: 21 min • Prep: 6 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
We use frozen chopped onions in this recipe to save chopping time.
Ingredients
Uncooked zucchini
2 medium, (about 1⁄4 pound each)
Olive oil
1 Tbsp
Onion
1 cup(s), chopped, chopped, frozen variety
Spinach
10 oz, frozen, thawed and squeezed dry
Seasoned breadcrumbs
¼ cup(s)
Ground nutmeg
⅛ tsp, large pinch
Black pepper
⅛ tsp, coarsely ground. large pinch
Shredded parmesan cheese
4 Tbsp
Instructions
1
Preheat the oven to 450°F. Spray an 8-inch square baking dish with nonstick spray.
2
Meanwhile, cut each zucchini in half lengthwise. With a small spoon, scoop out most of the flesh, leaving a 1⁄4-inch border all around. Heat 1 cup water to a boil in a large skillet; add the zucchini shells and cook, covered, until slightly softened, about 3 minutes; drain and set aside on paper towels.
3
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 4 minutes. Add the spinach, bread crumbs, nutmeg, and pepper; cook, stirring, until heated through, about 2 minutes.
4
Stuff the spinach mixture into the zucchini shells; sprinkle each with 1 tablespoon of the cheese. Place the zucchini in the baking dish and bake until heated through and lightly browned on top, about 6 minutes. Yields 1 piece per serving.
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