This veggie is a perfect side dish or low carb meal. You can feel good serving these to your family and I bet you can’t eat just one boat!!! Love zucchini recipes? Be sure to check out my Zucchini Recipe Collection for even more sweet and savory zucchini favorites you’ll want to make all season long.
Zucchini Boats
THIS RECIPE MADE 4 BOATS!
SLICE 2 ZUCCHINIS IN HALF LENGTHWISE. SCOOP OUT THE INSIDES WITH A SPOON. DRIZZLE THE BOATS WITH SOME OIL, SALT & PEPPER. LAY ON A BAKING SHEET LINED WITH NONSTICK FOIL.
CHOP UP THE ZUCCHINI YOU SCOOPED OUT.
PAN FRY 4-5 SLICES CHOPPED BACON. ADD 1/2 ONION, CHOPPED, 4 CHOPPED GARLIC CLOVES, THE SCOOPED ZUCCHINI AND SAUTEE ALL IN THE PAN UNTIL BROWNED. ADD SOME OLIVE OIL IF NEEDED. REMOVE TO COOL.
IN A BOWL MIX:
1 EGG
1/2C. PARMESAN CHEESE, GRATED
1/2C. BREAD CRUMBS (I USED ALEIA’S GLUTEN FREE)
ONCE COOL, ADD THE VEGGIES AND STIR WELL
MOUND THIS MIXTURE ON TOP OF EACH BOAT AND BAKE AT 425 FOR ABOUT 12-15 MINS UNTIL LIGHTLY BROWN. PILE ON SOME SHREDDED MOZZARELLA CHEESE ( OR ANY KIND YOU LIKE) AND BROIL JUST 2 MINUTES UNTIL MELTED-KEEP AN EYE ON IT! TOP WITH CHOPPED SCALLIONS!
INSPIRED BY RACHAEL RAY
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