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Breadcrumb and Tomato Zucchini Boats
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 1 hr
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Ingredients
for
6
- Ingredients
- 6 medium Zucchini (washed and ends trimmed)
- 3 cups butter cracker crumbs (crumbled)
- ½ cup grated Parmesan (plus extra to sprinkle)
- 1 small onion (peeled and minced)
- 3 Tbsps minced, fresh parsley (plus extra for garnish)
- freshly ground Black pepper (to taste)
- 1 tsp salt
- 2 eggs (beaten)
- 2 Tbsps butter
- 2 cups canned Diced tomatoes (drained well)
Preparation steps
1.
Preheat oven to 350ºF / 180ºC.
2.
Cut zucchini in half lengthwise; scoop pulp out with a spoon. Place zucchini shells in a large baking pan.
3.
In a large bowl, combine zucchini pulp, cracker crumbs, cheese, onion, parsley, salt, pepper, and the beaten eggs. Fill zucchini shells with mixture; dot with butter and spoon tomatoes over the filling. Sprinkle with additional Parmesan cheese and bake for 30 to 35 minutes. Garnish with chopped parsley and serve.
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