Italian Zucchini Boats Recipe

Italian Zucchini Boats Colorful, nutrious and delcious!.


6 medium sized zucchini
1 cups dry breadcrumbs
1/2 pound lean ground beef
2 eggs, lightly beaten
24 baby tomatoes
1/4 cup onion
1/3 cup parmesan cheese or 1/3 cup romano cheese
1/4 cup fresh parsley, minced
2 mince garlic cloves
1/2 cup chicken broth
1/2 teaspoon salt
1 teaspoon freshly chopped dill (Plus save a few bits for garnish)
1 teaspoon italian seasoning
1/8 teaspoon pepper
1-2 tablespoons butter
marble cheese


Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving a 3/8 inch shell. Cook shells in salted water for 2 minute; remove and drain.

Put a tablespoon of butter in a frying pan and saute the onions until transparant.

Fry the hamburger, breaking it into small bits as it is cooking.

Chop zucchini pulp; place in a bowl.

Add the bread crumbs, eggs, parmesan cheese, parsley and garlic, cooked hamburger and onion.

Stir in broth, salt and pepper. Stuff into zucchini shells and place 4 tomato halves on each zucchini.

Place in greased 13x9x2-inch baking dish. Drizzle with butter.

Bake, uncovered at 350 degrees for 15 minutes remove and top with shredded mozarella for an additional 5 minutes.

*You could substitute oregano instead of italian seasoning.