Zucchini Boats
Looking for a new way to enjoy zucchini? These zucchini boats are the perfect solution! Simply slice a zucchini in half, scoop out the insides, and fill with a mixture of tasty ingredients. It doesn't get any easier.
Ingredients
- 2 medium zucchinis
- 1 large carrot peeled
- 2 Tbsp Country Crock or butter
- 1/2 small onion diced
- 1 clove garlic finely chopped
- 1 c. cooked couscous or brown rice I used brown rice
- 1/4 c. reduced fat feta cheese
- 1 Tbsp. fresh parsley oregano, or mint, finely chopped
- 1/8 tsp. salt
- 1/8 tsp. ground black pepper
Instructions
- Preheat oven to 350 degrees.
- Bring a large pot of water to boil. Cut zucchinis in half lengthwise. Cut 2-1/2 inches off bottom of carrot and cut in half lengthwise, then cut each half on the diagonal. Boil zucchini and carrot “sails’’ for 5 minutes. Remove and let cool until you can handle them. With a small knife or pointed spoon, scoop center of zucchini out (leaving 1/2 -inch thickness to zucchini “boat”). Dice scooped out zucchini and remaining end of carrot.
- Heat butter in skillet. Add onion and garlic, cook until onion is soft, stirring occasionally, about 5 minutes. Add carrots and zucchini and cook for about 7 minutes, stirring occasionally. Remove from heat and add to cooked couscous or rice. Stir in feta cheese, herbs, salt and pepper.
- Place zucchini halves on baking sheet. Scoop rice or couscous mixtures into zucchini halves, pressing firmly to form mounds. Bake 25 minutes. Remove from oven. Carefully place carrot ends on small skewers or toothpicks and stick sails in boats.
Nutrition
Calories: 179kcalCarbohydrates: 21gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 281mgPotassium: 401mgFiber: 3gSugar: 4gVitamin A: 3766IUVitamin C: 24mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!