RCI-VG.005.0252.001
Stuffed Zucchini
can be served as an appetizer or as a side dish.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Preheat the oven to 375°F (190°C).
2
Rinse the zucchini under cold water and pat dry with paper towels.
3
Cut each zucchini in half lengthwise and use a small spoon or melon baller to scoop out the flesh, leaving about ¼-inch shell on all sides to maintain structure.
4
Finely chop the scooped zucchini flesh and place it in a bowl.
5
Add the bread or cracker crumbs and melted butter to the chopped zucchini flesh and mix until the filling is evenly combined.
6
Arrange the zucchini boat halves cut-side up in a baking dish or on a baking sheet lined with foil.
7
Divide the filling evenly among the zucchini boats, packing it gently into each cavity.
8
Bake for 20–25 minutes until the zucchini is tender and the filling is lightly golden on top.
25 minutes
9
Remove from the oven and let cool for 2–3 minutes before serving.