| 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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