Loaded Baked Potato vs Loaded Baked Zucchini| Stuffed Zucchini Boats

Cut off the ends of the zucchinis.

Cut the zucchinis in half and then cut each half into quarters to create zucchini boats.

Score the zucchini to allow steam to escape while baking.

Sprinkle the zucchini with salt and drizzle with olive oil, spreading it around.

Place the zucchini in a preheated 375°F oven for about 20 minutes.

Remove the zucchini from the oven and let them cool slightly.

Microwave the frozen broccoli according to package instructions, then chop into bite-sized pieces.

Chop cheddar cheese into small pieces instead of shredding it.

Scoop out the inside of the zucchini, being careful not to break the skin, and place the flesh in a separate container.

Use a paper towel to soak up excess liquid from the zucchini flesh to avoid sogginess.

Chop the zucchini flesh into smaller pieces for the filling.

In a bowl, combine the zucchini flesh, sour cream, cheddar cheese (reserving some for topping), chopped chives, and broccoli.

Mix all the filling ingredients together.

Equipment Needed

Spice Level:

Dietary

Allergens