Recipe Details
Ingredients
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1 ½poundszucchini, halved
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1 ½cupsdry bread crumbs
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2ouncesshredded Cheddar cheese
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¼cupminced onion
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2tablespoonschopped fresh parsley
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1 ¼teaspoonssalt
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¼cupgrated Parmesan cheese, divided
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2eggs, beaten
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2tablespoonsbutter, diced
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a ‘boat’.
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In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
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Bake in preheated oven for 30 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories359 | |
| % Daily Value * | |
| Total Fat 17g |
22% |
| Saturated Fat 9g |
45% |
| Cholesterol 129mg |
43% |
| Sodium 1289mg |
56% |
| Total Carbohydrate 36g |
13% |
| Dietary Fiber 4g |
15% |
| Total Sugars 6g |
|
| Protein 17g |
|
| Vitamin C 16mg |
80% |
| Calcium 291mg |
22% |
| Iron 3mg |
19% |
| Potassium 585mg |
12% |
* 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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Dish Photos
