Friday, June 24, 2005
Barche di zucchini (zucchini boats)
It's summer and time to have fun at the seashore! Here's an easy and fun lunch or first course for a summer's meal.
I used three medium zucchini for this. Three small zucchini will do as well. The filling can be whatever you can dream up for these dreamboats.
I used:
2 slices of mortadella, cut up
1/4 cup Provolone cheese cubes
1/4 cup dark raisins
1/8 cup minced red pepper
Zucchini pulp
sprinkling of balsamic vinegar
salt & pepper to taste
1/3 cup unseasoned breadcrumbs
Minced herbs (mint, basil, parsley)
Cut the zucchini in half and score them with a knife. Sprinkle olive oil, salt and pepper over the zucchini. Place in microwave oven and microwave for 3 to 4 minutes on high. Remove. Carefully scrape the cooked zucchini pulp out of the rind and place in a bowl. (Or you may roast the zucchini halves in a 350 degree oven for 15-20 minutes. Do NOT overcook.)
Save the scraped out zucchini rinds. Combine the rest of the ingredients in the bowl with the cooked zucchini pulp. Carefully spoon the stuffing into the scraped out zucchini. Sprinkle with any additional minced herbs and serve.
This makes a delicious light lunch or a great first course.
Go wild and use your imagination for your own filling.
Enjoy.
I used three medium zucchini for this. Three small zucchini will do as well. The filling can be whatever you can dream up for these dreamboats.
I used:
2 slices of mortadella, cut up
1/4 cup Provolone cheese cubes
1/4 cup dark raisins
1/8 cup minced red pepper
Zucchini pulp
sprinkling of balsamic vinegar
salt & pepper to taste
1/3 cup unseasoned breadcrumbs
Minced herbs (mint, basil, parsley)
Cut the zucchini in half and score them with a knife. Sprinkle olive oil, salt and pepper over the zucchini. Place in microwave oven and microwave for 3 to 4 minutes on high. Remove. Carefully scrape the cooked zucchini pulp out of the rind and place in a bowl. (Or you may roast the zucchini halves in a 350 degree oven for 15-20 minutes. Do NOT overcook.)
Save the scraped out zucchini rinds. Combine the rest of the ingredients in the bowl with the cooked zucchini pulp. Carefully spoon the stuffing into the scraped out zucchini. Sprinkle with any additional minced herbs and serve.
This makes a delicious light lunch or a great first course.
Go wild and use your imagination for your own filling.
Enjoy.
Comments:
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Yum! We have a tiny weekend cabin on a lake with no electricity (therefore no microwave). I do have an oven. I could put the zucchini in the oven and pull it out before it starts to roast...
# posted by 
: 10:09 PM
: 10:09 PM
What a great idea. I wonder if that would be appreciated where I'm working right now.
I bet you could also make cucumber boats filled with cold salady type things and serve them as appetizers!
You have inspired me!!
I bet you could also make cucumber boats filled with cold salady type things and serve them as appetizers!
You have inspired me!!
Another great recipe, Isabella. I often eat zucchini, and want different ways to prepare it. This looks delicious.
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