Zucchini Boats Stuffed With Succotash
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Hot, Tamales, Too | 4 | Servings | |
INGREDIENTS
| 4 | Zucchini, cut in half | |
| Lengthwise | ||
| 2 | T | Olive oil |
| 4 | Shallots, minced | |
| 1 | t | Salt |
| 1/2 | t | Freshly ground pepper |
| 1 1/4 | c | Corn, fresh or thawed |
| frozen freshly cut off | ||
| the Cob | ||
| 1/2 | c | Frozen baby lima beans |
| thawed | ||
| 1/2 | c | Panela cheese or |
| Ricotta | ||
| 1 | Egg | |
| 1 | T | Unsalted butter, cut into |
| small pieces |
INSTRUCTIONS
Preheat oven to 400 degrees. Use a melon baller to remove center core of seeds from each zucchini half, leaving hollowed out shells with about a 1/2-inch border of flesh. Set aside shells and chop flesh roughly. Heat olive oil in a small skillet over medium heat and add shallots, salt and pepper. Cook 5 minutes until soft and slightly golden. Add chopped zucchini centers, 1 cup of corn and the limas and saute over high heat 46 minutes. Remove from heat and let cool. In the bowl of a food processor fitted with the metal blade, place remaining 1/4 cup corn, cheese and egg. Process to blend thoroughly. Remove to a large bowl and mix in cooled corn/lima mixture. Divide the mixture among the zucchini shells, mounding up slightly. Place stuffed zucchini in a roasting pan and cover with foil. Roast for 20 minutes, remove the foil, and bake for another 10 minutes until filling is puffed up and firm and zucchini are soft. Remove from oven and serve 2 boats per person. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/25/96 show Posted to MC-Recipe Digest V1 #321 Recipe by: Too Hot Tamales Show #6350 From: Pat Asher <asher@mcs.com> Date: Fri, 29 Nov 1996 08:01:55 -0600
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Nutrition (calculated from recipe ingredients)
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Calories: 823
Calories From Fat: 186
Total Fat: 21.2g
Cholesterol: 87.1mg
Sodium: 1043.1mg
Potassium: 2579.4mg
Carbohydrates: 136.5g
Fiber: 19.4g
Sugar: 42.1g
Protein: 31g