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Olive-Cheese Zucchini Boats

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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.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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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