Grilled Stuffed Zucchini Boats recipe

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Ingredients

3 small zucchini, cut in half lengthwise
½ cup PHILADELPHIA Tomato & Basil Cooking Creme
½ cup Kraft 4 Cheese Italiano Shredded Cheese
1 tablespoon minced fresh parsley

Nutrition Info

70.3 calories
carbohydrate: 3.8 g
cholesterol: 15.1 mg
fat: 4.7 g
fiber: 0.8 g
protein: 4.1 g
saturatedFat: 3.1 g
servingSize: -
sodium: 216.4 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat barbecue to medium-high heat.

  2. Use small spoon to scoop out insides of zucchini halves, leaving 1/2-inch-thick shells, discard removed pulp or reserve for another use. Place zucchini shells, cut-sides up, on foil-covered baking sheet sprayed with cooking spray.

  3. Spoon Cooking Creme into zucchini shells, place baking sheet on barbecue grate. Grill 10 to 12 min. or until zucchini is tender, top with shredded cheese. Grill 3 to 5 min. or until cheese is melted.

  4. Sprinkle with parsley.

Recipe Yield

6 servings

Recipe Note

Scooped-out zucchini 'boats' are grilled with a creamy tomato-basil sauce and shredded cheese, and topped with parsley for a great summer barbecue side dish.

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