We’re past “National Sneak Some Zucchini onto Your Neighbors Porch Day,” but the squash is still abundant this time of year. Let’s take advantage of it since we’re all looking for ways to incorporate more veggies in our menus. Tonight we tried a recipe that’s a keeper! This cheesy zucchini has just enough cheese to give the zucchini great flavor. Zucchini is great for that. Without a strong flavor, it takes on the taste of whatever you cook with it. In this case, cheese and garlic, YUM! Besides great taste, with multicolored veg and a a geometric appearance, it makes for a beautiful presentation.
I’ve run the recipe for cheesy zucchini through the recipe analyzer tool on calorie count part of about.com. I love the recipe analyzer feature (found under tools) and use it often. How about you? Are you a label reader? What do you use to analyze a recipe?
You’ll find my results from the calorie count website below. With 7.7 g of carbohydrate, cheesy zucchini boats is one the high side for weight loss on a low carb diet, but it is a good source of potassium which is often lacking on low carb plans. It gives you a nutritional analysis of your recipe just as if you were buying this in a package at the store. Sometimes the results are surprising. Sometimes it’s good news. Sometimes it makes me think twice about preparing something.
I used the recipe analyzer to find out how healthy Rose Levy Beranbaum’s Chocolate Tweed Angel Food Cake is. Great new! I made the mistake of doing the same with Paula Deen’s Coconut Cake. The news was not so encouraging! The news for cheesy zucchini boats is better than Paula’s cake, so give it a try.
A flavorful vegetarian dish, perfect for summer!
- 2 zucchini squash
- olive oil
- salt & pepper
- thyme, parsley & chives (or other favorite herbs)
- 4 – 5 cherry tomatoes, sliced
- 1/4 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- Preheat oven to 350 F (175 C)
- Wash the zucchini, and cut off the stem end
- Slice in half lengthwise, and place in a baking dish
- Brush with olive oil
- Sprinkle with salt and pepper, and herbs
- Place sliced tomatoes on top and sprinkle with grated cheeses
- Bake for about 30 minutes, until squash is tender and cheeses are melted
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.