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Recipe of the week: Zucchini Boats

Zucchini Boats

Makes 6 servings


3 medium zucchini squash

1 1/2 cups soft bread crumbs

1/4 cup grated Parmesan cheese

1 egg, beaten well

2 green onions, minced

1 tablespoon minced parsley

1/2 teaspoon salt


Grated Parmesan cheese

Preheat oven to 350∞F. Wash zucchini; cut off the ends, but don't peel. Cook in boiling, salted water for 7 to 10 minutes. Drain off water and cut zucchini in half lengthwise; carefully remove pulp with spoon, leaving shell intact. In a small bowl mash zucchini pulp with fork and mix with bread crumbs, Parmesan cheese, beaten egg, onions, parsley, and salt. Spoon mixture into zucchini shells and place in baking dish. Sprinkle with additional Parmesan cheese and paprika. Bake, uncovered, for 30 minutes.

Brenda Hopkin, Head Baker, The Lion House Pantry

For information call 801-539-3170