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Recipe Summary

prep:
20 mins
cook:
15 mins
bake:
10 mins at 375°
Servings:
6
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Ingredients

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Directions

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  • Bring pot of water to boiling.

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  • Meanwhile, cut zucchini in half lengthwise. With spoon, carefully scoop out flesh, leaving 1/4-inch shell all around. Finely chop pulp. Place in bowl.

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  • Slip zucchini shells into boiling water; cook until tender, about 6 minutes. Line a large tray with paper toweling. With a slotted metal spoon, remove zucchini to paper-towel-lined tray to drain.

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  • Meanwhile, cook the bacon in a large nonstick skillet over medium heat for 3 minutes. Add the onion and garlic; cook, stirring occasionally, for 5 minutes or until slightly softened. Add the chopped zucchini, basil, rosemary, thyme and red-pepper flakes; cook, stirring occasionally, for about 7 minutes. Remove the skillet from the heat. Mix in the bread, half of the cheese, the salt and pepper.

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  • Heat oven to 375 degrees F.

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  • Spoon the zucchini stuffing mixture into the zucchini shells, dividing equally. Sprinkle the tops of the stuffing with the remaining shredded cheese, dividing equally. Arrange the zucchini boats on a baking pan.

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  • Bake in 375 degree F oven for 10 minutes or until the zucchini and stuffing are heated through. Makes 6 servings.

Nutrition Facts

252 calories; total fat 14g; saturated fat 7g; cholesterol 29mg; sodium 633mg; carbohydrates 20g; protein 13g.
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