STUFFED ZUCCHINI BOATS
I know this came from the Easy Everyday Cooking card collection, but I don't remember which card. However, I do remember that it is delicious.
Provided by Kayne
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 350 degrees.
- Spray oven proof baking dish with non stick spray.
- Thoroughly wash the zucchini.
- Cook in large saucepan with enough boiling water to cover until almost tender, about 15 minutes.
- Drain and cool.
- Slice off top 1/3 lengthwise and discard tops.
- Carefully scoop out pulp to form boats, do not cut or pierce skin.
- Place pulp in strainer, drain and press dry, paper towels work well.
- Combine pulp with sour cream, butter, cottage or mozzeralla cheese, salt and pepper in bowl; mix well.
- Spoon into zucchini boats.
- Place in baking dish.
- Sprinkle with parmesan and crumbs.
- Bake for 15 minutes or until heated through and filling is golden brown.
Nutrition Facts : Calories 149.6, Fat 9.9, SaturatedFat 6, Cholesterol 25.4, Sodium 277.1, Carbohydrate 9.9, Fiber 2.3, Sugar 3.7, Protein 7.2
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Check it out »#60-minutes-or-less #time-to-make #main-ingredient #preparation #vegetables #dietary #low-sodium #low-calorie #low-carb #low-in-something #squash
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