Baked Stuffed Zucchini Boats
Zucchini is hollowed out, filled with cheese and ham, and then baked to gorgeous, tender perfection. Feel free to tweak the filling ingredients or jazz it up with herbs and spices. This really is tasty.
- Prep Time: 15 mins
- Cook Time: 16 mins
- Total Time: 31 mins
- Yield: 4 1x
- Category: Entree
Ingredients
Scale
- 2 zucchini (courgettes)
- 8 chopped thin slices lean deli ham
- 1/2 cup (60g) low-fat shredded cheese (Pepper Jack is good)
- Salt and black pepper, to taste
- Any other dried herbs or spices (optional)
- Fresh herbs, for garnish (optional)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Scoop out the seeded part of the zucchini.
- Put the hollowed-out zucchini face up on a baking sheet.
- Sprinkle with salt and black pepper.
- Bake for 10 minutes until they just beginning to get soft.
- Stir the ham and cheese together in a small bowl.
- Add in the chopped zucchini flesh if you want (else save it for another use).
- Season with any other herbs or spices you want.
- Remove the zucchini from the oven and fill each one with quarter of the cheese mixture.
- Bake for another 6 minutes or until the cheese starts to bubble and brown.
- Serve garnished with fresh herbs.
Nutrition
- Serving Size: 1/4 of the Recipe:
- Calories: 61
- Fat: 2g
- Carbohydrates: 4g
- Fiber: 1.3g
- Protein: 7.3g
Find it online: https://victoriahaneveer.com/baked-stuffed-zucchini-boats/