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Recipe courtesy of Sandra Lee
Round 2 Recipe - Stuffed Zucchini Boats
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 82
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 46 mg
- Sodium
- 346 mg
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 82
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 46 mg
- Sodium
- 346 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Slice the zucchini lengthwise, scoop out the seeds from the center and put on a baking sheet.
- In a medium bowl combine the remaining ingredients expect for 2 tablespoons of the cheese. Fill the centers of each zucchini half with the mixture. Sprinkle the remaining cheese over the top of the filling.
- Bake until the cheese is melted and the filling is golden brown and toasted, about 15 to 20 minutes.
