Vegetarian Stuffed Zucchini Boats

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Recipe by Kraft

Prep Time

20
min.

Total Time

35
min.

Servings

4 servings, one stuffed zucchini half each

Enjoy these Vegetarian Stuffed Zucchini Boats. With basil, fresh tomatoes and cracker crumbs, these Vegetarian Stuffed Zucchini Boats are sure to be a hit.

What You Need

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2 large zucchini (1 lb.), parboiled
3/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 small tomato, finely chopped
10 RITZ Reduced Fat Crackers, finely crushed
1 tsp. dried basil leaves

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Make It

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Preheat oven to 375°F. Cut zucchini lengthwise in half; scoop out centers 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.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

How to Parboil Zucchini

Bring 2 qt. unsalted water to boil in large saucepan. Add zucchini; cook 6 to 8 min. or until fork-tender. Drain.

Servings

4 servings, one stuffed zucchini half each

Healthy Living

Good source of calcium
Good source of vitamin A or C
Generally Nutritious
Diabetes Center

Nutrition Bonus

Serve up your veggies in this tasty edible dish that can be a smart meatless option.

Nutritional Information

Serving Size 4 servings, one stuffed zucchini half each
AMOUNT PER SERVING
Calories	140

Total fat	4.5g
Saturated fat	2g
Cholesterol	10mg
Sodium	210mg
Carbohydrate	16g
Dietary fiber	4g
Sugars	5g
Protein	9g
% Daily Value
Vitamin A	20 %DV
Vitamin C	10 %DV
Calcium	15 %DV
Iron	8 %DV

* 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.