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Kellogg’s Stuffed Zucchini Boats

Kellogg's Stuffed Zucchini Boats
PREP TIME
20 min
COOK TIME
25 min
YIELDS
6 servings

Courtesy of Kellogg’s® All-Bran®

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Ingredients

3
medium zucchini (about 20 cm/ 8" long)
2
tsp (125 ml) vegetable oil
½
cup (125 ml) chopped celery
¼
cup (50 ml) chopped green pepper
¼
cup (50 ml) chopped green onion
1
clove clove minced garlic
1
small chopped tomato
½
tsp (2 ml) ground oregano
¼
tsp (1 ml) ground pepper
½
cup (125 ml) All-Bran Original* cereal
¼
cup (50 ml) dried bread crumbs
½
cup (125 ml) shredded, part-skim mozzarella cheese
½
cup (125 ml) tomato sauce or any prepared tomato-based pasta sauce
2
Tbsp (30 ml) grated Parmesan cheese
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Directions

Step 1

Preheat oven to 200ºC (400ºF). Crush All-Bran Original* cereal. Set aside.

Step 2

Cut zucchini in half lengthwise. Using a small spoon, scoop out centre flesh of zucchini, roughly chop and set aside. Place hollowed out zucchini shells in the bottom of a lightly greased, shallow baking dish.

Step 3

In medium skillet heat oil over medium-high heat. Add celery, green pepper, onions garlic, and reserved, chopped zucchini flesh. Saute for 4-5 minutes until softened. Remove from heat and stir in tomato, oregano, pepper, crushed All-Bran Original* cereal, bread crumbs and mozzarella.

Step 4

Divide mixture evenly amongst hollowed out zucchini shells. Recipe can be made ahead to this point and refrigerated for up to 12 hours.

Step 5

Spoon tomato sauce down the centre of each zucchini. Sprinkle with Parmesan cheese. Bake for 20-25 minutes or until zucchinis are tender, filling is hot and top is golden brown.

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