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:

Quickview
163k Calories
8g Protein
12g Total Fat
5g Carbs
15% Health Score
Limit These
Calories
163k
8%

Fat
12g
19%

  Saturated Fat
4g
26%

Carbohydrates
5g
2%

  Sugar
3g
4%

Cholesterol
12mg
4%

Sodium
312mg
14%

Get Enough Of These
Protein
8g
17%

Vitamin C
22mg
27%

Calcium
250mg
25%

Phosphorus
188mg
19%

Vitamin K
17µg
17%

Vitamin A
691IU
14%

Manganese
0.27mg
14%

Vitamin B2
0.21mg
13%

Vitamin B6
0.24mg
12%

Potassium
399mg
11%

Vitamin E
1mg
9%

Selenium
5µg
8%

Folate
32µg
8%

Magnesium
32mg
8%

Fiber
1g
7%

Zinc
0.98mg
7%

Copper
0.13mg
6%

Vitamin B3
1mg
6%

Vitamin B1
0.08mg
5%

Vitamin B5
0.51mg
5%

Iron
0.9mg
5%

Vitamin B12
0.23µg
4%

covered percent of daily need
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