Zucchini Boats Vegetarian Food

VEGETARIAN ZUCCHINI BOATS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick cooking spray.
• Cut each zucchini in half lengthwise and trim a little off of the bottoms so that they will sit flat in the baking dish. Scoop out the centers, where the seeds are, with a spoon.
• Combine 1/4 cup olive oil, garlic, salt, and pepper in a cup or bowl. Brush over the inner surfaces of the zucchini boats. Arrange tomatoes into the grooves and sprinkle bread crumbs around and in between to fill in the gaps.
• Bake in the preheated oven until tender, about 30 minutes. Remove from the oven and turn the oven's broiler on.
• Place mozzarella cheese around and on top of the tomatoes. Return to the oven and broil until golden brown and bubbling, 3 to 4 minutes. Remove from the oven. Drizzle with olive oil and sprinkle with Parmesan cheese.

VEGETARIAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 375°F. Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
• Chop zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.
• Bake 15 min. or until heated through.

ZUCCHINI BOATS (VEGETARIAN)

Steps:

• Blanch onion in boiling water for 1 minute. Drain and cool.
• Combine onion, spinach, oregano, rice, ricotta cheese, salt and pepper, mixing well. Set aside.
• Cut ends from zucchini, then cut lengthwise in halves and remove seeds. Place, cut side down on baking sheet that is lightly prepared with vegetable cooking spray. Bake at 400 degrees for 8-10 minutes, or just until squash is tender.
• Mound equal portions of spinach filling in each zucchini. Bake for 10 minutes. Spoon 2-3 T tomato sauce on each and sprinkle with mozzarella cheese. Bake for additional 5 minutes.