Crunchy Stuffed Zucchini Boats

Adding the saltine cracker topping to the zucchini combines your vegetable and stuffing into one tasty side dish.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 2 medium zucchini (6 to 8 inch each), parboiled
  • ½ cup finely chopped mushrooms
  • ¼ cup chopped onion
  • ¼ cup chopped tomato
  • 2 tsp. oil
  • 20 PREMIUM Unsalted Tops Saltine Crackers, finely crushed, divided
  • ½ tsp. dried oregano leaves
  • ¼ tsp. garlic powder
  • 2 Tbsp. margarine or butter, melted

Nutrition facts

Recipe Tips


Preheat oven to 350°F. Cut zucchini in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.


Chop zucchini pulp; mix with mushrooms, onion and tomato. Heat oil in small skillet on medium heat. Add vegetable mixture; cook and stir 3 min. or until onions are crisp-tender. Remove from heat; stir in 1/3 cup of the cracker crumbs and the seasonings. Spoon evenly into zucchini shells; sprinkle with combined remaining cracker crumbs and margarine.


Bake 20 to 25 min. or until heated through.

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