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Stuffed Zucchini Boats

3
Points®
Total Time
21 min
Prep
6 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

Be aware that as they begin to thaw in the skillet they first give off water before they start to brown. Also, don’t discard the zucchini flesh; place in an airtight container in the refrigerator for up to 2 days. You can add it to soups or stews if you like.

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