Paula Deen's Zucchini Boats

Yield: 2 servings
Calories: 449
Theme: Lunch
Rating:  This recipe has not been rated

Zucchinis are a great addition to your daily diet. Stuffed zucchini is a creative way to pack flavor into a meal without the excess fat and calories. 


  • 2 medium zucchini, sliced in half lengthwise
  • olive oil, for brushing
  • 1 cup part-skim mozzarella
  • 3/4 cup cooked brown or white rice
  • 2 tbsp tomato sauce
  • 2 tbsp chopped black olives
  • 1/2 tsp Paula Deen's House Seasoning
  • 2 dashes hot sauce, or to taste


1. Preheat the oven to 400°F.


2. Brush the cut sides of the zucchini with the oil and place cut side down on a rimmed baking sheet. Bake for 15 minutes, until tender. Using a teaspoon, gently scoop the flesh from the zucchini into a medium bowl, being real careful to leave the shells intact. Lower the oven temperature to 350°F.


3. To the zucchini flesh, add 3/4 cup of the mozzarella, the rice, tomato sauce, olives, basil, House Seasoning, and hot sauce and mix well. Fill the zucchini shells with the mixture and top with the remaining 1/4 cup mozzarella. Bake until the cheese is melted and the stuffing is heated through, 10 to 12 minutes.

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