White beans, tomatoes, and basil is one of my favorite combinations so when I got the idea of stuffing that into zucchini and topping everything with melted cheese, I couldn't wait to get in the kitchen. It's kind of like a white bean Parmesan but conveniently stuffed into a delicious roasted zucchini. The fiber packed white beans make it nice and filling and I prefer the diced tomatoes to a traditional marinara sauce. If you like things spicy, add some red pepper flakes to the mixture before stuffing the zucchini.
White Bean Parmesan Zucchini Boats
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- 5 U zucchini
- 2 tsp olive oil
- 20 oz. canned white beans
- 1/2 cup onion, diced
- 2 U garlic clove, minced
- 14 oz canned diced Italian tomatoes, drained
- 1/4 cup basil, chopped
- 1/2 tsp oregano
- 1 cup part skim shredded mozzarella cheese
Preheat the oven to 400.
Slice the zucchini and scoop out the centers with a spoon to create a boat. Finely chop the zucchini you scooped out.
Heat the olive oil over medium heat. Add the white beans and onion. Cook for 4-6 minutes until onions are tender.
Add the garlic, chopped zucchini, diced tomatoes, basil, and oregano. Cook for 2-3 minutes until fragrant.
Place the zucchini in a baking dish. Fill with bean mixture. Top with shredded cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for 10 more minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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