Thursday, February 4, 2010

Italian Stuffed Zucchini Boats



These would make a nice healthy vegetarian appetizer. They are pretty too look at too. They were fun to eat and tasted awesome.


It was sorta difficult to scoop the zucchini out without completely annihilating the entire thing. I ended up cutting the sides diagonally with a sharp knife like a triangle and then scooping it out. Just using a spoon would have drove me crazy. It was worth it because they are very good.



Italian Stuffed Zucchini Boats

5 zucchini (about 1 1/2 lbs. total)
5 garlic cloves, chopped
1/4 tsp. crushed red pepper flakes
1 medium onion, chopped
1 can diced tomatoes (15 oz), drained with juice reserved
Salt and pepper
1/4 cup white wine
2 tbsp. I Can't Believe It's Not Butter
3/4 cup bread crumbs (I used Garlic and Herb)
1/4 cup parsley
6 - 10 fresh basil leaves, shredded or torn



Preheat oven to 400. Halve the zucchini lengthwise and hollow them out with a small scoop or spoon. Spray with cooking spray and place them the oven to roast, for about 15 minutes. Keep an eye on them.



Chop zucchini centers. Saute zucchini with cooking spray with onion, 1 garlic clove and red pepper flakes. Cook 5 - 6 minutes. Finely chop the drained tomatoes and add them to the zucchini mixture. Stir until heated through. Season with salt and pepper and deglaze the pan with the wine. Cook until the wine evaporates, then stir in the reserved tomato juice. Reduce the heat and let the tomato juice slowly cook off as well.



Melt butter in small saucepan and add the other 4 cloves of garlic and cook for about 2 -3 minutes. Add the breadcrumbs and lightly toast them for about 2 minutes. Add the cheese, parsley and more pepper. Remove from heat.



When tomato juice and liquid has almost cooked out of the stuffing, stir in the bread crumbs mixture and the basil and remove from heat.

 Remove zucchini boats from the oven and fill each with a mound of stuffing. Place the boats back in the oven and bake for about 5 minutes to crisp the bread crumbs.



Total calories = 887
10 zucchini boats or halves = 89 calories per boat



2 zucchini boats + small amount of rotini with sauce + cantaloupe = 478 calorie dinner





Calories calculated from Calorieking.com, some numbers are rounded and approximate.




4 comments:

  1. I love stuffed zucchini. It is like eating a really decadent pasta dish but with zucchini so it is low carb and low cal! Love it.

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  2. You have no idea how badly I want to make this. I have run out of zucchini.

    I will have to remedy this.

    The tagine is filling my house with the aroma of the cinnamon.

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  3. I am back. I want to thank you for sharing this with all of us at My Meatless Mondays.

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  4. I love stuffed zucchini, one of my favorite ways to use squash. If you pre-bake them for a bit the centers scoop right out, very easy!!

    Thanks for linking up to Just Another Meatless Monday, can't wait to see what you bring to the table next week!

    ReplyDelete