It's Zucchini Season.... Stuffed Baked Zucchini Boats
- If you're like most people you're over run with zucchini right now. Either
from your garden or by neighbors begging you to take some of theirs. This
calls for 4 small zucchini but since many home grown zucchini are rarely
picked at the small size you can do this with one large zucchini (not one of
those monstrous ones) & share the big 'boats' among the dinner guests.
Stuffed Baked Zucchini Boats, Serves 4
4 medium Zucchini, about 8oz each
1 cup brown rice
2 tsp VE mint
2 tsp VE Foccacia Mix
3 plum tomatos, seeded and chopped
1 egg white, lightly beaten
1/2 tsp peppre
1 lg onion, chopped
1 garlic cloves, crushed
12 oz ground beef
8 oz tomato sauce
1/4 cup freshly grated parmesan
Cook rice, according to pkg directions, adding in mint and foccacia mix.
Remove from heat, let stand 5 mins, add tomatos, & egg white. MEANWHILE:
Preheat oven to 375. Cut zucchini in 1/2 lengthwise and scoop out pulp,
leaving a 1/2 inch thick shell. Reserve pulp. Place scooped zucchini in a
shallow baking dish and bake until tender, 20 mins.
Saute ground beef & onion until beef is browned and onion is soft, about 5
mins. Add tomato sauce, cook another 3 mins until meat is cooked through.
Add zucchini pulp adn cook until Zucchini is soft (2 mins). Stir in cooked
rice mixture, spoon into zucchini boats & sprinkle with parmesan. Bake 15
to 20 mins.
For a complete but light summer meal try serving with a wedge of cheese and
a bunch of grapes!
Dana Kayal, Executive Sales Director 250-768-0670
Independent Consultant, Epicure Selections
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