Low Calorie Stuffed Zucchini Boat Recipe

by Sarah Scoop

Looking for the perfect way to get all your fiber but still want to be a little bad? Here is the perfect recipe for you. These savory, cheesy zucchini (or the singular “zucchina”) boats will have your mouth watering; not to mention they’re super easy to make!

Stuffed Zucchini Boats

  • 4 Medium Zucchini
  • 1 Egg
  • 1 cup Fresh Spinach (Chopped)
  • 3/4 cup Dry Bread Crumbs
  • 1/2 cup Tomato Sauce
  • 1/3 cup Parmesian Cheese (Grated)
  • 1/3 cup Onion (Finely chopped)
  • 1 Garlic Clove (Minced)
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 1 can Diced Tomatoes (Drained and finely chopped)
  • 1 cup Shredded reduced-fat Swiss cheese
  1. Prepare an ungreased 13×9 inch baking dish. Preheat oven to 350 degrees.

  2. Cut off both ends of zucchini and place in a steamer basket. Bring 1 inch of water to a boil in a saucepan and add to the basket, covering and steaming for 5 minutes. Once the zucchini is cool enough to touch, cut down the middle lengthwise. Scoop out the pulp and set it aside, leaving about 1/4 inch of the zucchini as a “shell.”

  3. In the bowl, beat the egg and add the zucchini pulp, spinach, tomato sauce, onion, garlic, Parmesian cheese, salt, and pepper. Mix together and spoon into zucchini shells. 

  4. Place in the baking dish and put in oven, uncovered, for 20 minutes. Top with diced tomatoes and Swiss cheese and place back in oven for 5-10 minutes or until cheese is melted. 

One serving is 148 calories and 4 Weight Watchers smart points.

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