Stuffed Zucchini Boats are another great way to enjoy those overly large zucchini squash from your garden (the large ones that everyone wants to give to you). It seems that there can never be enough zucchini recipes to keep up with the garden bounty!
Here’s a fantastic zucchini side dish to serve. Everyone will love the cheesy filling stuffed in the zucchini boats. They turn a simple vegetable into a delicious, satisfying side dish that can easily be made ahead for company. Makes a great savory side dish that everyone will you serve these stuffed zucchini boats to will love.
Recipe was shared with What’s Cooking America by Cindy Weller of Santa Rosa, California.
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- 2 large zucchini squash
- 4 ounces cream cheese, room temperature
- 1/2 cup Pepper Jack or Monterey Cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon ground cayenne pepper, or to taste
- Paprika
- Fresh herbs (optional)
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Preheat oven to 350 degrees F.
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Trim the ends off the zucchini squash. Cut each in half lengthwise and then cut into half widths (quartered). Cut a thin strip off the curved side of each so that it has a flat surface to stand on (this prevents wobbling).
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Plunge zucchini squash quarters into boiling salted water. Immediately remove pot from stove and let stand 5 to 6 minutes. Drain, then freshen in cold running water. Drain well and place cut side down on paper towels.
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With a small spoon, carefully scoop out the centers of each zucchini to form small zucchini "boats" with 1/3-inch thick walls. Blot the cut sides with paper towels and place upside down to drain. -
Blend the cream cheese, Monterey or Pepper Jack cheese, parmesan cheese, and cayenne pepper. Place the prepared cheese filling in a resealable plastic bag. Cut a corner in the bag and squeeze the filling out of the corner of the bag into the cavities of the zucchini "boats."
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Place the cheese-filled zucchini boats on an ungreased baking pan. Bake, uncovered, approximately 20 minute; remove from oven.
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To serve, sprinkle the cooked zucchini boars with paprika and/or mined fresh herbs of your choice.
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Makes 4 servings.
With a small spoon, carefully scoop out the centers of each zucchini to form small zucchini "boats" with 1/3-inch thick walls. Blot the cut sides with paper towels and place upside down to drain.
Categories:
Cream Cheese- Mascarpone Cheese Other Cheeses: Cheddar, Gruyere, Fontina, Monterey Jack, Gouda, Manchero, Queso Cheese, etc. Parmesan Cheese - Asiago Cheese Squash & Zucchini Appetizers Vegetarian Recipe Collection Zucchini Squash/ Crookneck/ Misc. Summer Squash