0 from 9 votes
Cheesy Chipotle Zucchini Boats
These Cheesy Chipotle Zucchini Boats are easy to make and fun to eat! Soggy zucchini is a thing of the past! Baked to bubbly perfection, this tasty side dish is sure to win over even the pickiest of eaters.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Calories: 103 kcal
Course:
Side Dish , Appetizer
Cuisine:
American
Ingredients
- 3 medium zucchini squash
- 1 tsp extra virgin olive oil
- ¼ cup diced/minced onion
- ¼ cup zucchini filling (taken from zucchini above)
- 1 clove garlic, smashed and minced
- ½ cup chipotle-seasoned panko breadcrumbs (Italian-style is tasty too!)
- ½ TBSP fresh parsley
- ⅛ tsp salt
- 3-4 oz grated pepper jack cheese
Instructions
- Pre-heat oven to 350 degrees F.
- Slice zucchini in half lengthwise and remove stem.
- Bring a medium-large pot of water to boil with enough water to cover your zucchini. [don't add them yet]
- Once water is boiling, add zucchini slices and boil for 2 minutes.
- Remove from heat and drain.
- Use a mellon baller, spoon, or knife to scoop the inside of the zucchini out [potato-skin style!] leaving maybe 1/4 inch or so to maintain shape.
- Place filling on a cutting board, chop/mince and measure out 1/4 cup to use later.
- Place zucchini slices face down on a few layers of paper towels to help drain any extra moisture [no mushy veggies here!] you may also salt them to help the process along if desired.
- In a skillet [or you can use the same pot as before!] bring olive oil to medium-high heat and add 1/4 cup onion and 1/4 cup zucchini filling.
- Saute until onion is tender and translucent, then add garlic, panko, parsley, salt, and a little more olive oil if mixture seems dry.
- Cook for just a few more minutes, remove from heat, and set aside.
- Place zucchini on a greased or non-stick lipped baking sheet or inside your favorite baking dish.
- Line with grated pepper jack cheese [a mexican blend of cheeses would work great too!] and then top with stuffing.
- Bake uncovered at 350 F for 15-20 minutes or until the panko is crispy and the zucchini is perfectly tender. Mine were perfect at 15, I like the zukes a little al dente so I can pick them up and eat them like a slice of pizza! I'm classy like that.
- Enjoy!
Cup of Yum
Notes
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Calories
103kcal
(5%)
Carbohydrates
8g
(3%)
Protein
7g
(14%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
13mg
(4%)
Sodium
165mg
(7%)
Potassium
481mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
616IU
(12%)
Vitamin C
34mg
(38%)
Calcium
135mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 103
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 165mg | 7% |
| Potassium | 481mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 616IU | 12% |
| Vitamin C | 34mg | 38% |
| Calcium | 135mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.