Spicy Italian Stuffed Zucchini Boats
The recipe Spicy Italian Stuffed Zucchini Boats can be made in roughly 45 minutes. This recipe makes 4 servings with 163 calories, 9g of protein, and 12g of fat each. For 97 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a Mediterranean side dish. A mixture of dried basil, parmesan cheese, oregano, and a handful of other ingredients are all it takes to make this recipe so tasty. 18153 people found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free and primal diet. It is brought to you by The Comfort of Cooking. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is great. Try Italian Stuffed Zucchini Boats, Italian Sausage Stuffed Zucchini Boats, and Italian Zucchini Boats for similar recipes.
Servings: 4
Ingredients:
1/2 tsp. dried basil
2 tsp. fresh basil, chopped
1/2 cup finely chopped fresh mushrooms
2 garlic cloves, minced
2 Tbsp. olive oil
1/2 tsp. dried oregano
3/4 cups shredded Parmesan cheese, divided
1/4 tsp. crushed red pepper flakes
1 medium tomato, seeded and finely chopped
2 medium zucchini
Equipment:
oven
bowl
baking pan
aluminum foil
Cooking instruction summary:
Preheat oven to 400° degrees F.Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from two zucchini and chop. Combine zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese in a medium bowl. Divide mixture among zucchini shells.Place stuffed zucchini in a 13 x 9 baking dish; cover with foil. Bake for 25 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil.Enjoy!
Step by step:
1. Preheat oven to 400° degrees F.
2. Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from two zucchini and chop.
3. Combine zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese in a medium bowl. Divide mixture among zucchini shells.
4. Place stuffed zucchini in a 13 x 9 baking dish; cover with foil.
5. Bake for 25 minutes or until zucchini is tender. Sprinkle with remaining cheese.
6. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil.Enjoy!
Nutrition Information:
covered percent of daily need
