Cheddar-Rosemary Zucchini Boats |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato. Ingredients:
3/4 tablespoon butter |
3/4 tablespoon olive oil |
3 cups crusty bread cubes |
2 teaspoons minced fresh garlic |
2 zucchini |
3/4 tablespoon butter |
3/4 tablespoon olive oil |
1 1/2 cups chopped plum (roma) tomatoes |
1 teaspoon finely chopped fresh rosemary |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 cups shredded cheddar cheese |
1 egg, beaten |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium heat. Cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes. Add garlic to the bread; cook and stir together for 1 minute. Remove to a plate and set aside to cool.
3. Slice zucchini lengthwise with stem and flower ends intact. Use a small spoon to hollow out squash, leaving a 1/4-inch shell. Place squash boats in a large baking dish. Coarsely chop zucchini innards.
4. Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.
5. Bake in preheated oven for 25 minutes. Remove and switch oven to broil. Cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes.
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