Stuffed zucchini boats

Name: Stuffed zucchini boats
Prep time: 10 min
Cook time: 20 min
Total time: 5 min
Yield: Serves 4

Prep

10 min

Cook

20 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

20 min

Serves

Skill

Snacks and Slices Health Snacks Picnics and Snacks Mains Entertaining Lunchbox Low in Fat Low in Sugar Low in Sodium

These fun stuffed veggie boats, great as a snack or a meal, turn the goodness of Weet-Bix into a crunchy topping!

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Ingredients

2 Weet-Bix™, finely crushed
4 medium zucchini
1/4 brown onion, finely diced
6 cherry tomatoes, diced
1 tsp dried Italian herbs
1/4 cup grated Parmesan cheese
3 tsp olive oil

Nutrition per serving

Weight, measurement and temperature conversions

551 kJ

energy kj

8 g

protein

2 g

saturated fat

3.5 g

dietary fibre

8 g

carbohydrate

3 g

sugars

126 mg

sodium

Method

Preheat oven to 200°C. Lightly oil a large oven tray, or line with baking paper.
Cut zucchini in half lengthwise. Use a small spoon to scoop out the centre of each half, leaving about 1/2 cm flesh all the way around. Arrange zucchini boats in a single layer on the prepared pan.
Finely chop the scooped zucchini flesh and place in a bowl. Add onion, cherry tomatoes, herbs, Parmesan, and crushed Weet-Bix. Stir well.
Fill zucchini boats with the Weet-Bix mixture and drizzle with the oil.
Bake 15-20 minutes or until zucchini is tender and the filling is golden. Serve warm as an entree or main.

Tips

Recipe can easily be halved or doubled.

2 Weet-Bix™, finely crushed
4 medium zucchini
1/4 brown onion, finely diced
6 cherry tomatoes, diced
1 tsp dried Italian herbs
1/4 cup grated Parmesan cheese
3 tsp olive oil