'BLT' Stuffed Zucchini Boats
Stuffed zucchini has become a favorite summer-time meal at our house. If
you are still trying to use up your bumper crop of zucchini or summer
squash, try this delicious recipe inspired by the classic BLT sandwich. This is my version of Pampered Chef's recipe.
Ingredients
1 large zucchini (or 2 small)
3/4 cup shredded Italian cheese blend
2 plum tomatoes, seeded & diced
3 green onions, thinly sliced
4-6 slices bacon, cooked & crumbled
2 Tbsp. panko bread crumbs
1 tsp. olive oil
salt & pepper
1/4 cup loosely packed fresh basil leaves, finely chopped (or a few shakes of dried basil)
Directions
Preheat oven to 425 degrees F.
Bring a pot of water to a boil. Cut zucchini in half lengthwise; place in boiling water. Cook until slightly softened, about 5 minutes. Carefully remove the zucchini from the pot, cool slightly, and pat dry.
Once the zucchini is cool enough to handle, scrape out the seeds and stringy pulp from each half, leaving a large cavity for stuffing (discard the seeds and pulp). Arrange the zucchini halves snugly in a large, lightly oiled, ovenproof baking dish. Brush the inside cavities of the zucchini with the olive oil and sprinkle with salt and pepper.
For the filling, combine the cheese, tomatoes, onions, bacon and bread crumbs. Mix well. Place equal amounts of filling in each zucchini half, piling it high in the center. Cover with foil and bake in the oven for about 20 minutes. Uncover and bake for 5 minutes more, or until heated through and the cheese is melted. Sprinkle each half with basil and enjoy!
Want more zucchini recipes??
Also, check out Gina's recipe for Taco Stuffed Zucchini Boats over at Skinnytaste.com. It's a good one!
Ingredients
1 large zucchini (or 2 small)
3/4 cup shredded Italian cheese blend
2 plum tomatoes, seeded & diced
3 green onions, thinly sliced
4-6 slices bacon, cooked & crumbled
2 Tbsp. panko bread crumbs
1 tsp. olive oil
salt & pepper
1/4 cup loosely packed fresh basil leaves, finely chopped (or a few shakes of dried basil)
Directions
Preheat oven to 425 degrees F.
Bring a pot of water to a boil. Cut zucchini in half lengthwise; place in boiling water. Cook until slightly softened, about 5 minutes. Carefully remove the zucchini from the pot, cool slightly, and pat dry.
Once the zucchini is cool enough to handle, scrape out the seeds and stringy pulp from each half, leaving a large cavity for stuffing (discard the seeds and pulp). Arrange the zucchini halves snugly in a large, lightly oiled, ovenproof baking dish. Brush the inside cavities of the zucchini with the olive oil and sprinkle with salt and pepper.
For the filling, combine the cheese, tomatoes, onions, bacon and bread crumbs. Mix well. Place equal amounts of filling in each zucchini half, piling it high in the center. Cover with foil and bake in the oven for about 20 minutes. Uncover and bake for 5 minutes more, or until heated through and the cheese is melted. Sprinkle each half with basil and enjoy!
Want more zucchini recipes??
- Stuffed Summer Squash (Very similar to this recipe, but with different ingredients.)
- Zucchini Fries (Delicious and easy!)
- Indian Pizza (Uses zucchini as one of the key ingredients!)
Also, check out Gina's recipe for Taco Stuffed Zucchini Boats over at Skinnytaste.com. It's a good one!
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