Cheesy Zuccchini Boats

Photo: psfreeman

Savory cheeses and delicious herbs. Recipe from Chef Kirby via Grandmother's Kitchen.

Yield: 1 serving
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  • 6 large zucchini
  • 1 tablespoon(s) olive oil
  • 1/2 teaspoon(s) onion salt
  • 1/4 teaspoon(s) garlic powder
  • 1/4 teaspoon(s) nutmeg
  • 1/4 teaspoon(s) cayenne
  • 1/4 cup(s) chopped pecans
  • 1 cup(s) shredded gruyere cheese
  • Several sprigs of fresh baby oregano


  1. Heat oven to 375°F.
  2. Cut zucchini into half, lengthways.
  3. Scoop out most of the flesh from each zucchini, leaving just a shell.
  4. Chop together the flesh and add the spices from above.
  5. In a large non-stick skillet, heat oil over medium-high heat.
  6. Add the zucchini mixture.
  7. Cook, stirring occasionally for 7 minutes (about).
  8. Stir in pecans and 3/4 cup of the cheese.
  9. Cook for another minute.
  10. Spoon about 1/2 cup filling into each zucchini boat.
  11. Place each boat in the baking dish and add 1/4 cup hot water to the dish.
  12. Cover with foil.
  13. Bake at 375°F for 25 minutes.
  14. Uncover and sprinkle the tops with the remaining cheese.
  15. Bake, uncovered, for 5 more minutes until cheese is melted
  16. Garnish with fresh oregano.
October 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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