Stuffed Zucchini Boats Recipe

Stuffed Zucchini Boats Recipe

Ingredients

4 servings

1. 4 zucchini
2. 1 celery stalk diced
3. 1 yellow/spanish onion diced
4. 1 red bell pepper diced
5. 2 clove of garlic minced
6. 2 tbsp breadcrumbs
7. 8 tbsp Monterey Jack cheese shredded ( any favorite cheese will do)
8. 1/4 cup grated or shredded parmesan ( fresh preferred)
9. 1 tsp pepper
10. 1 tsp paprika
11. 1 tsp dried oregano
12. 2 tbsp prosciutto or bacon (omit to make vegetarian)
13. 2 tbsp olive oil or vegetable oil
14. 1 salt to taste

Method

1 hour

1. Cut the zucchini in half down the middle.
2. with a small spoon scoop out the insides removing the seeds and most of the meat. put into a bowl
3. to a sautee pan add oil, onion, celery, bell pepper and sautee until translucent. should take 5 to 7 min on about medium high heat. add your salt pepper, paprika and oregano as well.
4. add garlic and prosciutto and cook for one minute. then add the insides of the zucchini that were scraped out. A rough chop of them will do just fine. sautee for a couple minutes.
5. Turn heat off and add parmesan and bread crumbs. incorporate into mix and set aside to cool for 10 to 15 min. In the mean time turn the oven on to 400°F.
6. scoop mixture into zucchini boats making sure to not over fill. just touching the top is enough.
7. add 1 tablespoon of cheese to each zucchini boat.
8. In a 400°F oven, cook zucchini on a pan or on a cookie sheet sprayed with cooking spray, until golden brown on top, about 25 min. keep an eye out bc ovens have different temperatures.
9. 1 to 2 zucchini per person would be my suggested serving portion.
10. serve as any side dish or as a healthy snack!

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