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–+ servings
Cheese stuffed zucchini boats served with a hot chili sauce on a white plate
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Cheese Stuffed Zucchini Boats

By Zerrin & Yusuf
Zucchini boats stuffed with a cheese and herbs filling and baked in oven.
Yields: 4
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PREP 10 minutes
COOK 45 minutes

INGREDIENTS
  

  • 4 zucchinis
  • ½ cup feta crumbled
  • ¼ cup parmesan grated
  • 2 tablespoons parsley chopped
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

INSTRUCTIONS
 

  • Preheat the oven to 400F.
  • Cut the zucchinis in half lengthwise.
  • Using a teaspoon, scoop out the center of the zucchinis so that they look like boats.
  • Line a parchment paper in a baking pan or butter the bottom of it. Place the zucchini boats in it. Put 1 teaspoon butter in each boat. Sprinkle salt over each and bake for 15 minutes.
  • For the filling, combine the cheeses, parsley and dill in a medium bowl.
  • Remove the zucchini boats from oven and share the cheese mixture into each boat. Bake for abother 25-30 minutes or until their top gets slightly golden.
  • Serve warm.

NOTES

Not to waste the zucchini flesh that you scoop out, keep it in a freezer bag in the freezer to use later when making zucchini fritters.

NUTRITION

Serving: 1zucchini boatCalories: 105kcalCarbohydrates: 1.6gProtein: 3gFat: 9.8gCholesterol: 32mgSodium: 757.8mgSugar: 0.8g

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Vegetarian
Cuisine Turkish
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