| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 1 hr |
| Cook: | 45 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 1 hr |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 4 large, firm zucchinis, with skin
- 2 tablespoons unsalted butter
- 3/4 cup ground almonds
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup Parmesan cheese
- 1/4 cup fine dry bread crumbs
Instructions
- Trim and discard zucchini ends. Working with the 3 widest, cut across width into 2inch lengths. Using a melon baller or small spoon, scoop out inner meat and seeds of each 2-inch piece, leaving a thin base at bottom so “boat” stands for stuffing. Place scooped-out centers into a food processor.
- Roughly chop remaining zucchini. Add to food processor and puree until well chopped.
- Bring a medium pot of salted water to a boil. Blanch zucchini boats just until they begin to soften, about 2 minutes. Immediately refresh in a bowl of iced water. Drain and arrange, flatside down, in a large jelly roll pan or roasting pan.
- Preheat oven to 375 degrees F.
- Melt butter in a medium saucepan over medium-high heat. Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes. Stir in nuts, cook for 1 minute, then add cream, salt, and pepper. Bring to a boil. Cook until cream thickens, about 3 minutes. Add 1/2 cup Parmesan cheese and all bread crumbs. Remove from heat and stir until smooth.
- Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture. Pour boiling water into pan containing filled zucchini boats until it rises about 1/4-inch, to form a water bath. Bake 15 minutes.
- Heat broiler. Sprinkle remaining Parmesan cheese over tops and place under broiler until slightly golden, about 1 minute. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 284 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 50 mg |
| Sodium | 443 mg |
| Serving Size | 1 of 6 servings |
| Calories | 284 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 50 mg |
| Sodium | 443 mg |
Reviews
I made this last night for me and my neighbor and if it had been any better we could not of stood it.
Easy…fun…creative!
My family loved it!
We have a veggie gargen & I try to look up different ways to fix zucchini. Thanks!
The Gordon Family
My family loved it!
We have a veggie gargen & I try to look up different ways to fix zucchini. Thanks!
The Gordon Family
The instructions are unclear, inaccurate, and overly complicated.
But even so, I was able to decipher enough to come up with a workable recipe that did eventually tast great.
I MADE THIS RECIPE FOR MY SON’S FAMILY BIRTHDAY PARTY AND ALTHOUGH IT IS TIME CONSUMING, IT WAS ABSOLUTELY DELICIOUS. MY FAMILY THINK THAT I AM THIS GOURMET COOK – NOW IT’S EXPECTED OF ME. THANKS FOR THIS ONE!!
These turned out wonderfully, tasted great and look great when served.