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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Dairy Cklive22 1 servings

INGREDIENTS

4 Long fat zucchini
1 tb Olive oil
1 Garlic clove; (optional), pressed
1 Onion; chopped
1 Red pepper; chopped
1 sm Eggplant; chopped
2 Tomatoes; seeded and chopped
1 ts Oregano
Salt and pepper; (to taste)
1/4 c Bread crumbs
1/4 c Grated cheese
White paper
Wooden skewers

INSTRUCTIONS

Cut all the zucchini in half lengthwise and scrape out the seeds with a
spoon (they should now look like dugout canoes). Put the olive oil in a
saute pan. Add garlic and turn the heat to low. Cook for 1minute and add
the onion and pepper. Mix and cook for 5 minutes. Add the eggplant. Mix.
Cook for 4 minutes. Add the tomatoes and oregano. Mix. Cook for 5 minutes.
Add salt and pepper and spoon into the zucchini boats. Sprinkle the bread-
crumbs and cheese over each and drizzle some extra some extra olive oil
over them. Pre-heat the oven to 375 degrees. Place the boats in a baking
dish and bake for 15 minutes or until lightly browned on top. If the boats
have been refrigerated, allow them to come to room temperature before
baking.
To serve:
Make a sail by cutting out a large triangle from a piece of white paper.
Fold it in half and tape it around a wooden skewer. Stick it in the boat
where a sail should be.Yield: 4 servings
Converted by MC_Buster.
Per serving: 594 Calories (kcal); 27g Total Fat; (37% calories from fat);
20g Protein; 78g Carbohydrate; 30mg Cholesterol; 451mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9404
Converted by MM_Buster v2.0n.

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