Recipe Archives->Vegetables->Zucchini Boats

Italian Zucchini Boats
Yield: 6 servings

6 zucchini
2 cups dry bread crumbs
2 eggs
1 lg tomato, diced
1/3 cup parmesan, grated
1/4 cup parsley, fresh, minced
2 cloves garlic, minced
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, melted

Cut zucchini in half lengthwise and scoop out and reserve pulp,
leaving 3/8" shell.

Cook shells in salted water for 2 minutes.  Remove and drain.

Chop zucchini pulp; place in a bowl.  Add the bread crumbs, eggs,
tomato, parmesan cheese, parsley and garlic.  Stir in broth, salt
and pepper. Stuff into zucchini shells.

Place in a greased  13x9x2 baking dish.  Drizzle with butter.  Bake
uncovered at 350F for 20 minutes or until golden brown.

Printable version: zucchini-boats.txt.