Tuesday, April 1, 2008

Stuffed Zucchini Boats

This recipe could be a lot healthier, it's adapted from a Rachel Ray recipe, and I'm still working with it so I may revise in the future, but it is tasty. :-)

Stuffed Zucchini Boats
Source: Adapted from Rachel Ray Mag

2 zucchini, halved lengthwise
1 1/2 tablespoons olive oil
1/2 an onion
2 1/2 plum tomatoes chopped (I used cherry tomatoes, and some leftover diced tomatoes)
1/2 cup bread crumbs
1/4 teaspoon dried oregano
salt and pepper
1/3 cup part skim mozzarella
1/4 cup parmesan cheese

Preheat oven to 350 degrees.
Using a small spoon, scoop out flesh of zucchinis, leaving a 1/4 to 1/2 inch shell
Wrap flesh in paper towel to soak up excess moisture, set aside. 
Place zucchini shells face down on a baking sheet and bake for 15 minutes. 
Meanwhile, in a large skilled heat 1 tablespoon olive oil and add zucchini flesh and onion, cook until softened. Add tomato, cook until softened. 
Push vegetables to the side of the pan, and add last 1/2 a tablespoon of olive oil.
Add bread crumbs and toast.
Remove from heat, add oregano and combine with vegetables. Adding salt and pepper to taste.
Flip over the zucchini shells and line with mozzarella. 
Pack in the filling.
Sprinkle the parm on top.
Bake until zucchini is tender when pierced with a fork, about 20-25 minutes.

Servings: 4 (1 boat)
WW Points: 4
Nutritional Info: (have yet to calculate)

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1 comment:

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