NUTTY ZUCCHINI BOATS

[Guest guest]

If your garden is growning like mine, you are probably wondering how

you will ever get through all that zucchini. This will help you

along. It is great!

 

4 good size zucchini or one large round zucchini.

3 large garlic cloves, minced

1 cup mushroom slices

1/2 cup ground walnuts

1 finely chopped Roma tomato

2 TBS dry parsley

1 TBS dry basil

1 tsp dried oregano

1 TBS lemon juice

2 TBS olive oil

1/3 cup seasoned bread crumbs

1/4 cup grated fresh parmesan cheese

salt and pepper to taste

about 1 1/2 TBS olive oil for drizzeling

 

Preheat oven to 425*. Wash and halve zucchini. Carefully scoop out

the middle of each half ithe either a grapefruit spoon or cut out

with a knife. Dice removed zucchini into about 1/2 " x 1/2 " cubes.

Put pieces in a mixing bowl and add all the rest of the ingredients

except drivveling oil. Mix well and stuff each half zucchini and

sprinkle with a bit more salt and pepper.

Place each zucchini hlaf on a sheet of foil and wrap, leaving air

space on top. Place all wrapped zucchini halves on a baking sheet

and bake for 25 minutes.

Remove zucchini and carefully unwrap each one, being careful not to

burn yourself with the steam or break the zucchini halves. Place all

unwrapped zucchini back on the baking sheet and drizzel a bit of

olive oil over each. Bake another 10 minutes. Remove from oven and

let sit for about 10 minutes before serving.

 

I made this tonight using a round zucchini. I had a little more

filling that needed so cooked it in the microwave for a few minutes.

I decided right then and there, that is is a favorite recipe. It is

so good. The nuts give it a bit of texture, which a lot of aucchini

dishes lack, but not much taste.

Katie