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Bruschetta-Stuffed Zucchini Boats

Serves 4


2 large zucchini

2 tsp olive oil

1/8 tsp ground black pepper

1/2 cup jarred bruschetta

4 tsp grated parmesan cheese


  1. Trim and discard the zucchini ends. Cut each zucchini in half lengthwise.
  2. Using a spoon, scoop out the middle of the zucchini and leave a thin base at the bottom so the "boat" can be stuffed. Place the scooped-out centers into a small bowl; set aside.
  3. Bring a medium pot of salted water to a boil. Blanch the zucchini boats just until they begin to soften, about 2-3 minutes. Immediately place the zucchini boats in a bowl of iced water. Drain the zucchini and place it on a baking sheet.
  4. Heat the olive oil in a medium skillet over medium heat. Sprinkle the reserved zucchini mixture with black pepper; add to the pan, and sauté about 6-8 minutes. Stir in the bruschetta; lower the heat and simmer for 3 minutes.
  5. Spoon the bruschetta mixture evenly into the four zucchini boats. Sprinkle each zucchini boat with 1 tsp parmesan cheese.
  6. Heat the broiler. Broil the stuffed zucchini boats until slightly golden, about 2-3 minutes; watch closely to avoid burning.

Nutrition Facts:

Serving size: ½ Zucchini

Calories-127; Carbohydrates- 20 g; Protein- 4 g; Fat- 4.58 g; Saturated Fat- 0.84 g; Sugars- 6 g; Dietary Fiber- 3.5 g; Cholesterol- 0 mg; Sodium- 223 mg; Potassium- 582 mg

American Diabetes Association