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Gallery Stuffed Zucchini Boats Recipe Summary prep: 25 mins total: 50 mins Servings: 8
Ingredients Ingredient Checklist 4 medium zucchini, (6 to 8 ounces each), halved lengthwise 1 tablespoon olive oil 1 medium onion, coarsely chopped Freshly ground pepper 7 1/2 ounces feta cheese, crumbled (1 1/2 cups) 1 pint grape or cherry tomatoes, halved
Cook’s Notes Be sure to pack stuffing tightly in the zucchini shells so it doesn’t fall out as it cooks.
Gallery Stuffed Zucchini Boats
Recipe Summary prep: 25 mins total: 50 mins Servings: 8
Gallery
Stuffed Zucchini Boats
Stuffed Zucchini Boats
Stuffed Zucchini Boats
Recipe Summary prep: 25 mins total: 50 mins Servings: 8
Recipe Summary
prep: 25 mins total: 50 mins
Servings: 8
prep: 25 mins
total: 50 mins
prep:
25 mins
total:
50 mins
Servings: 8
8
Ingredients
Ingredients
- 4 medium zucchini, (6 to 8 ounces each), halved lengthwise 1 tablespoon olive oil 1 medium onion, coarsely chopped Freshly ground pepper 7 1/2 ounces feta cheese, crumbled (1 1/2 cups) 1 pint grape or cherry tomatoes, halved
Directions
Preheat oven to 475 degrees. Using a tablespoon, scoop out zucchini centers to form “canoes,” leaving a 1/4-inch border. Roughly chop centers; set aside.
Arrange zucchini, cut sides down, on a rimmed baking sheet; bake 15 minutes. Remove from oven.
Meanwhile, heat oil in a large skillet over medium. Add onion and 1/2 teaspoon pepper; cook, stirring, until soft, 3 to 5 minutes. Add chopped zucchini, and cook, stirring, until most of the liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly. Fold in feta and tomatoes.
Turn hollowed-out zucchini cut sides up, fill with vegetable-feta mixture, and bake until top is lightly browned, about 20 minutes. Lift zucchini from baking sheet with a wide spatula, and serve.
Cook’s Notes Be sure to pack stuffing tightly in the zucchini shells so it doesn’t fall out as it cooks.
Cook’s Notes
Be sure to pack stuffing tightly in the zucchini shells so it doesn’t fall out as it cooks.
Reviews (3)
Add Rating & Review 59 Ratings 5 star values: 13 4 star values: 5 3 star values: 21 2 star values: 15 1 star values: 5
Reviews (3)
Add Rating & Review 59 Ratings 5 star values: 13 4 star values: 5 3 star values: 21 2 star values: 15 1 star values: 5
Add Rating & Review
59 Ratings 5 star values: 13 4 star values: 5 3 star values: 21 2 star values: 15 1 star values: 5
59 Ratings 5 star values: 13 4 star values: 5 3 star values: 21 2 star values: 15 1 star values: 5
59 Ratings 5 star values: 13 4 star values: 5 3 star values: 21 2 star values: 15 1 star values: 5
5 star values: 13 4 star values: 5 3 star values: 21 2 star values: 15 1 star values: 5
Martha Stewart Member Rating: 5 stars 05/30/2011 I made this for an Easter lunch sidedish and it was great. Simple ingredients, excellent flavor combination, beautiful, colorful presentation-you can't go wrong. Meat eaters, vegetarian, gluten free diets and kids all loved these babies. Making again for Memorial day and it will definitely stay in my dinner recipe rotation. I do add a few more herbs or some Spike seasoning but great as is as well. 5 stars-thanks :) Martha Stewart Member Rating: Unrated 07/16/2008 A delicious vegetarian main dish, or as a side dish too. Added some paprika to it for some zip. Delicious! Martha Stewart Member Rating: Unrated 01/16/2008 I purchased a grocery store Martha Stewart mini-mag with this recipe inside and made it for Thanksgiving and Christmas in 2006. My friend fell in love with it so I gave her the magazine thinking I could find another, to no avail. I am so happy to search and find this recipe, finally. It's a HUGE hit, even amongst the manly beefeaters! When you're asked to bring a side-dish to a semi- schmancy dinner, this is a WINNER! Healthy too! 2 points per serving if you follow Weight Watchers.Martha Stewart Member
Rating: 5 stars 05/30/2011
I made this for an Easter lunch sidedish and it was great. Simple ingredients, excellent flavor combination, beautiful, colorful presentation-you can’t go wrong. Meat eaters, vegetarian, gluten free diets and kids all loved these babies. Making again for Memorial day and it will definitely stay in my dinner recipe rotation. I do add a few more herbs or some Spike seasoning but great as is as well. 5 stars-thanks :)
Rating: 5 stars
Rating: Unrated 07/16/2008
A delicious vegetarian main dish, or as a side dish too. Added some paprika to it for some zip. Delicious!
Rating: Unrated
Rating: Unrated 01/16/2008
I purchased a grocery store Martha Stewart mini-mag with this recipe inside and made it for Thanksgiving and Christmas in 2006. My friend fell in love with it so I gave her the magazine thinking I could find another, to no avail. I am so happy to search and find this recipe, finally. It’s a HUGE hit, even amongst the manly beefeaters! When you’re asked to bring a side-dish to a semi- schmancy dinner, this is a WINNER! Healthy too! 2 points per serving if you follow Weight Watchers.
All Reviews for Stuffed Zucchini Boats
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stuffed Zucchini Boats
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
