Crunchy Stuffed Zucchini Boats

Adding the saltine cracker topping to the zucchini combines your vegetable and stuffing into one tasty side dish.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

2 medium zucchini (6 to 8 inch each), parboiled
½ cup finely chopped mushrooms
¼ cup chopped onion
¼ cup chopped tomato
2 tsp. oil
20 PREMIUM Unsalted Tops Saltine Crackers, finely crushed, divided
½ tsp. dried oregano leaves
¼ tsp. garlic powder
2 Tbsp. margarine or butter, melted

Nutrition factsNutrition information

Recipe Tips

Preheat oven to 350°F. Cut zucchini in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.

Chop zucchini pulp; mix with mushrooms, onion and tomato. Heat oil in small skillet on medium heat. Add vegetable mixture; cook and stir 3 min. or until onions are crisp-tender. Remove from heat; stir in 1/3 cup of the cracker crumbs and the seasonings. Spoon evenly into zucchini shells; sprinkle with combined remaining cracker crumbs and margarine.

Bake 20 to 25 min. or until heated through.