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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
4 long, fat zucchini |
1 tablespoon olive oil |
1 garlic clove (optional), pressed |
1 onion, chopped |
1 red pepper, chopped |
1 small eggplant, chopped |
2 tomatoes, seeded and chopped |
1 teaspoon oregano |
salt and pepper (to taste) |
1/4 cup bread crumbs |
1/4 cup grated cheese |
white paper |
wooden skewers |
Directions:
1. Cut all the zucchini in half lengthwise and scrape out the seeds with a spoon (they should now look like dugout canoes). Put the olive oil in a saute pan. Add garlic and turn the heat to low. Cook for 1 minute and add the onion and pepper. Mix and cook for 5 minutes. Add the eggplant. Mix. Cook for 4 minutes. Add the tomatoes and oregano. Mix. Cook for 5 minutes. Add salt and pepper and spoon into the zucchini boats. Sprinkle the bread- crumbs and cheese over each and drizzle some extra olive oil over them. Pre-heat the oven to 375 degrees. Place the boats in a baking dish and bake for 15 minutes or until lightly browned on top. If the boats have been refrigerated, allow them to come to room temperature before baking.
2. To serve: Make a sail by cutting out a large triangle from a piece of white paper. Fold it in half and tape it around a wooden skewer. Stick it in the boat where a sail should be.
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