Zucchini Boats Recipe
Summary
Preparation Time40 MinCooking Time15 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupParty
Ingredients
| Spinach | 1 Cup (16 tbs), cooked (FOR THE FILLING:) | |
| Onion | 1/2 Medium (FOR THE FILLING:) | |
| Dried oregano | 2 Teaspoon (FOR THE FILLING:) | |
| Cooked white or brown rice - 3 cups | ||
| Low-fat cottage or ricotta cheese - 2 cups | ||
| Medium zucchini - 4, each about 8 inches long | ||
| Nonstick vegetable oil spray | ||
| Roasted Fresh Tomato Sauce or your favorite purchased brand - 1 cup | ||
| Low-fat mozzarella - 3 ounces, coarsely grated | ||
| 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.
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.
Chef
