Recipe Details
Ingredients
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nonstick cooking spray
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3zucchini
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¼cupolive oil
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3clovesgarlic, crushed
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salt and ground black pepper to taste
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1pintgrape tomatoes, halved
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1cupdry bread crumbs
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1cupshredded mozzarella cheese
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1drizzleolive oil
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¼cupshredded Parmesan cheese
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick cooking spray.
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Cut each zucchini in half lengthwise and trim a little off of the bottoms so that they will sit flat in the baking dish. Scoop out the centers, where the seeds are, with a spoon.
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Combine 1/4 cup olive oil, garlic, salt, and pepper in a cup or bowl. Brush over the inner surfaces of the zucchini boats. Arrange tomatoes into the grooves and sprinkle bread crumbs around and in between to fill in the gaps.
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Bake in the preheated oven until tender, about 30 minutes. Remove from the oven and turn the oven’s broiler on.
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Place mozzarella cheese around and on top of the tomatoes. Return to the oven and broil until golden brown and bubbling, 3 to 4 minutes. Remove from the oven. Drizzle with olive oil and sprinkle with Parmesan cheese.
Cook’s Note:
You can use shredded Fontina cheese instead of mozzarella.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe3 | |
Calories503 | |
% Daily Value * | |
Total Fat 31g |
40% |
Saturated Fat 9g |
47% |
Cholesterol 26mg |
9% |
Sodium 736mg |
32% |
Total Carbohydrate 37g |
13% |
Dietary Fiber 4g |
15% |
Total Sugars 4g |
|
Protein 20g |
40% |
Vitamin C 40mg |
44% |
Calcium 464mg |
36% |
Iron 3mg |
16% |
Potassium 619mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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