"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stuffed Zucchini Boats Recipe

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This recipe for Stuffed Zucchini Boats, by , is from Home Sweet Home Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, January 5, 2009


4 medium zucchini, halved lengthwise
2 tsp. olive oil
1 small yellow onion, finely chopped (about 1/4 cup)
3 cloves garlic, finely chopped
1½ T. all-purpose flour
¾ c. crumbled reduced-fat feta cheese
¼ c. shredded reduced-fat swiss cheese
2 T. chopped fresh parsley
1 large egg, lightly beaten
2 egg whites, lightly beaten
¼ tsp. black pepper

1. Heave oven to 375º F. Spray a 13 x 9 inch baking dish with vegetable cooking spray.

2. Scoop out insides of zucchini, leaving a ½ inch shell. Reserve zucchini flesh. Place shells in prepared baking dish. Set aside.

3. Chop reserved zucchini. In a medium skillet, heat oil over medium heat. Add onion, garlic and zucchini; sautê until softened, 5 minutes. Remove from heat.

4. In a medium bowl, combine flour, feta and Swiss cheeses, parsley, egg, egg whites and pepper. Mix well. Add zucchini mixture; toss to combine.

5. Spoon mixture evenly into zucchini shells. Bake until heated through, about 30 minutes. Place on a serving platter. Serve immediately.

I select zucchini that is about 7 inches long and 2 inches in diameter. Large zucchini will hold the stuffing better and will not curl during baking.




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