Cheddar-Rosemary Zucchini Boats recipe
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Ingredients
- ¾ tablespoon butter ¾ tablespoon olive oil 3 cups crusty bread cubes 2 teaspoons minced fresh garlic 2 zucchini ¾ tablespoon butter ¾ tablespoon olive oil 1 ½ cups chopped plum (Roma) tomatoes 1 teaspoon finely chopped fresh rosemary ½ teaspoon salt ¼ teaspoon ground black pepper 2 cups shredded Cheddar cheese 1 egg, beaten
Nutrition Info
- 215.9 caloriescarbohydrate: 10.4 gcholesterol: 52.7 mgfat: 15.4 gfiber: 1.3 gprotein: 9.7 gsaturatedFat: 8 gservingSize: -sodium: 441.4 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Cheddar-Rosemary Zucchini Boats
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium heat. Cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes. Add garlic to the bread, cook and stir together for 1 minute. Remove to a plate and set aside to cool.
Slice zucchini lengthwise with stem and flower ends intact. Use a small spoon to hollow out squash, leaving a 1/4-inch shell. Place squash boats in a large baking dish. Coarsely chop zucchini innards.
Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes, transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.
Bake in preheated oven for 25 minutes. Remove and switch oven to broil. Cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes.