Cheddar-Rosemary Zucchini Boats
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
62
Spice
56
Sweetness
42
Sourness
30
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsp
Butter3 tbsp
Olive Oil3 cups
Bread (crusty cubes)2 tsps
Garlic (minced fresh)1 tsp
Salt1 tsp
Ground Black Pepper2 cups
Shredded Cheddar CheeseDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium heat
3
Cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes
4
Add garlic to the bread; cook and stir together for 1 minute
5
Remove to a plate and set aside to cool
6
Slice zucchini lengthwise with stem and flower ends intact
7
Use a small spoon to hollow out squash, leaving a 1/4-inch shell
8
Place squash boats in a large baking dish
9
Coarsely chop zucchini innards
10
Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat
11
Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg
12
Fill the hollowed zucchini halves with the vegetable mixture
13
Arrange stuffed zucchini boats into a baking dish
14
Bake in preheated oven for 25 minutes
15
Remove and switch oven to broil
16
Cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes