CHEDDAR-ROSEMARY ZUCCHINI BOATS

Cheddar-Rosemary Zucchini Boats image

Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato.

Provided by Cathy

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

¾ tablespoon butter
¾ tablespoon olive oil
3 cups crusty bread cubes
2 teaspoons minced fresh garlic
2 zucchini
¾ tablespoon butter
¾ tablespoon olive oil
1 ½ cups chopped plum (Roma) tomatoes
1 teaspoon finely chopped fresh rosemary
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 egg, beaten

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium heat. Cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes. Add garlic to the bread; cook and stir together for 1 minute. Remove to a plate and set aside to cool.
Slice zucchini lengthwise with stem and flower ends intact. Use a small spoon to hollow out squash, leaving a 1/4-inch shell. Place squash boats in a large baking dish. Coarsely chop zucchini innards.
Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.
Bake in preheated oven for 25 minutes. Remove and switch oven to broil. Cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes.

Nutrition Facts : Calories 215.9 calories, Carbohydrate 10.4 g, Cholesterol 52.7 mg, Fat 15.4 g, Fiber 1.3 g, Protein 9.7 g, SaturatedFat 8 g, Sodium 441.4 mg, Sugar 2.6 g