Bored with the same old side dish? Our Stuffed Zucchini Boats are anything but boring (and this veggie side dish is better-for-you too!).
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 large zucchini (1 lb./450 g), parboiled
3/4 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
1 small tomato, finely chopped
10 Ritz 30% Less Fat Crackers, finely crushed
1 tsp. dried basil leaves
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How do I make it ?
Preheat oven to 375°F. Cut zucchini lengthwise in half; scoop out centres onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
Chop zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.
Bake 15 min. or until heated through.
Kraft Kitchen Tips!
How to Parboil Zucchini
Bring 2 L unsalted water to boil in large saucepan. Add zucchini; cook 6 to 8 min. or until fork-tender. Drain.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 3 g
Cholesterol 10 mg
Sodium 250 mg
Carbohydrate 10 g
Fibre 2 g
Sugars 3 g
Protein 7 g
Makes 4 servings, one stuffed zucchini half (148 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.