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Side Dish Sunday: Stuffed Zucchini Boats

This Week: Stuffed Zucchini Boats

  • 2 large zucchini (1 lb.), parboiled
  • 3/4 cup Shredded Mozzarella Cheese, divided
  • 1 small tomato, finely chopped
  • 1/2 cup pecans, crushed
  • 4 slices bacon, finely chopped (optional)
  • 1 tsp. dried basil leaves

To parboil zucchini, bring 2 qt. unsalted water to boil in large saucepan. Add zucchini; cook 6 to 8 min. or until fork-tender. Drain.

Preheat oven to 375° F.

Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.

Chop zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, bacon, pecans and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.

Bake 15 min. or until heated through.

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