- Recipes Home
- Interest Groups
Tomato Filled Zucchini Boats Recipe
|Zucchini||4 Medium (Each About 6 Inches Long)|
|Vinaigrette/Bottled italian dressing||3⁄4 Cup (12 tbs), divided|
|Fresh tomatoes||3 Large, diced|
|Diced green bell pepper||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced cucumber||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||1⁄4 Cup (4 tbs)|
|Chopped ripe olives||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), very finely chopped|
|Freshly ground black pepper||To Taste|
|Finely chopped parsley||1 Tablespoon (For Garnish)|
|Salad greens||1 Cup (16 tbs) (For Serving)|
Serving size: Complete recipe
Calories 542 Calories from Fat 255
% Daily Value*
Total Fat 27 g41.2%
Saturated Fat 1.2 g6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2149 mg89.5%
Total Carbohydrates 67 g22.3%
Dietary Fiber 19.5 g78.1%
Sugars 31.8 g
Protein 16 g33%
Vitamin A 174.1% Vitamin C 467.3%
Calcium 28.5% Iron 41.8%
*Based on a 2000 Calorie diet
Plunge into cold-water to stop cooking; drain.
Slice each zucchini in half lengthwise and scoop out the seeds.
Place the zucchini boats in a shallow dish, cut side up.
Drizzle 1/2 cup of the dressing over the boats.
Cover and refrigerate for up to 24 hours.
When ready to serve, combine the tomatoes, green pepper, celery cucumber, mushrooms, olives and garlic with the remaining 1/4 cup dressing.
Season with salt and black pepper.
Spoon the tomato mixture into the zucchini boats.
Arrange the boats on a serving dish lined with salad greens and garnish with parsley.