Olive-Cheese Zucchini Boats |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I WAS ANXIOUS the first time I tried this recipe, wondering if my family would like it. It was a big hit, though, and I was happy to find another idea for serving this prolific garden vegetable. I serve it most often with chicken. It adds so much color to the plate. -Dorothy Pritchett, Wills Point, Texas Ingredients:
1 medium zucchini |
1/4 cup water |
1/8 teaspoon salt |
1 tablespoon butter |
1/4 cup soft bread crumbs |
2 tablespoons chopped pimiento-stuffed olives |
2 tablespoons shredded cheddar cheese |
Directions:
1. Cut zucchini in half lengthwise; scoop out and reserve pulp, leaving 1/4-in. shells. Place zucchini shells, cut side down, in a skillet. Add water. Bring to a boil; reduce heat. Cover and simmer for 5-6 minutes or until tender; drain.
2. Turn shells cut side up; sprinkle with salt. Chop zucchini pulp; saute in a small saucepan in butter for 5 minutes or until tender. Stir in bread crumbs and olives. Spoon into the zucchini shells; sprinkle with cheese. Cover and cook over medium heat (with no added water) for 5 minutes or until cheese is melted. Yield: 2 servings.
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