Cheddar-rosemary Zucchini Boats

Ingredients

• Servings: 8
• 3/4 tablespoon butter
• 3/4 tablespoon olive oil
• 3 cups crusty bread cubes
• 2 teaspoons minced fresh garlic
• 2 zucchini
• 3/4 tablespoon butter
• 3/4 tablespoon olive oil
• 1 1/2 cups chopped plum (roma) tomatoes
• 1 teaspoon finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups shredded cheddar cheese
• 1 egg, beaten

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium heat. cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes. add garlic to the bread; cook and stir together for 1 minute. remove to a plate and set aside to cool.
• slice zucchini lengthwise with stem and flower ends intact. use a small spoon to hollow out squash, leaving a 1/4-inch shell. place squash boats in a large baking dish. coarsely chop zucchini innards.
• melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, cheddar cheese, and beaten egg. fill the hollowed zucchini halves with the vegetable mixture. arrange stuffed zucchini boats into a baking dish.
• bake in preheated oven for 25 minutes. remove and switch oven to broil. cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes.