Stuffed Zucchini Boats


Zucchini, one of summer’s more bountiful vegetables; and while my garden isn’t cranking the little green lovers out quite as frequent as I’d like, grocery store prices for the squash are excellent this time of year.

While I don’t normally cook vegetarian dishes, two halves of these hearty boats is filling. I like just one half with chicken or fish.



Stuffed Zucchini Boats


2 zucchini

1 small onion, about 1/4 cup chopped

2 cloves garlic, minced

1 TB Basil, chopped

1/4 cup pine nuts, toasted

1/4 cup bread crumbs

1/4 shredded cheese

Salt and pepper



Split zucchini in half, and scrape out seeds.

Saute zucchini scrapings, onion and garlic until onion is translucent, about 7-10 minutes.

In a medium-sized bowl, toss saute mixture with salt, pepper, pine nuts and bread crumbs.



Divide mixture between the four boats evenly. Top with cheese.



Bake in 400* oven for 20-25 minutes, or until zucchini are soft enough to cut with fork.



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