Enjoy these Vegetarian Stuffed Zucchini Boats. With basil, fresh tomatoes and cracker crumbs, these Vegetarian Stuffed Zucchini Boats are sure to be a hit.
What You Need
Original recipe yields 4 servings
2 large zucchini (1 lb.), parboiled
3/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 small tomato, finely chopped
10 RITZ Reduced Fat Crackers, finely crushed
1 tsp. dried basil leaves
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Let's Make It
Preheat oven to 375°F. Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
Chop zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.
Bake 15 min. or until heated through.
How to Parboil Zucchini
Bring 2 qt. unsalted water to boil in large saucepan. Add zucchini; cook 6 to 8 min. or until fork-tender. Drain.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, one stuffed zucchini half each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.