Olive-Cheese Zucchini Boats |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Here is another great recipe to use up all that leftover zucchini from summers crop. This recipe yeilds only 2 servings, so double up if desired. Ingredients:
1 medium zucchini |
1/4 cup water |
salt |
1 tablespoon butter |
1/4 cup soft breadcrumbs |
2 tablespoons chopped stuffed olives |
1/4-1/2 cup shredded cheddar cheese |
Directions:
1. Cut zucchini in half lenghwise; scoop out, and reserve pulp, leaving 1/4-inch shells.
2. Place zucchini shells, cut side down, in a skillet.
3. Add water, bring to boil, reduce heat.
4. Cover and simmer for 5-6 minutes or until tender; drain.
5. Turn shells cut side up; sprinkle with salt.
6. Chop the zucchini pulp; saute in small saucepan in butter for 5 minutes or until tender.
7. Stir in the breadcrumbs and olives.
8. Spoon into the zucchini shells; sprinkle with cheddar cheese.
9. Cover, and cook over medium heat (with no added water) for 5 minutes, or until cheese is melted.
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