OLIVE-CHEESE ZUCCHINI BOATS

Olive-Cheese Zucchini Boats image

I WAS ANXIOUS the first time I tried this recipe, wondering if my family would like it. It was a big hit, though, and I was happy to find another idea for serving this prolific garden vegetable. I serve it most often with chicken. It adds so much color to the plate. -Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Time 30m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1 medium zucchini
1/4 cup water
1/8 teaspoon salt
1 tablespoon butter
1/4 cup soft bread crumbs
2 tablespoons chopped pimiento-stuffed olives
2 tablespoons shredded cheddar cheese

Steps:

Cut zucchini in half lengthwise; scoop out and reserve pulp, leaving 1/4-in. shells. Place zucchini shells, cut side down, in a skillet. Add water. Bring to a boil; reduce heat. Cover and simmer for 5-6 minutes or until tender; drain. , Turn shells cut side up; sprinkle with salt. Chop zucchini pulp; saute in a small saucepan in butter for 5 minutes or until tender. Stir in bread crumbs and olives. Spoon into the zucchini shells; sprinkle with cheese. Cover and cook over medium heat (with no added water) for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 120 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 461mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.