Zucchini Boats With Red Pepper
"A very interesting way of serving zucchini. I found this recipe some years ago and modified it to give it a very delightful taste."
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 medium zucchini, about 8 inches long
- 1 tablespoon canola oil or 1 tablespoon olive oil
- 1 small onion, chopped small
- 2 garlic cloves, minced
- 2 tablespoons almonds, chopped
- 1⁄16 teaspoon dried basil
- 1⁄16 teaspoon dried rosemary
- 1 large egg
- 3⁄4 cup grated sharp cheddar cheese
- 1⁄2 cup small curd cottage cheese
- 1⁄2 cup brown rice, cooked
- 2 tablespoons wheat germ (optional)
- 1 tablespoon soy sauce
- 1 large sweet red pepper, seeded and shaped into sails
- 1⁄4 cup grated parmesan cheese (optional)
directions
- Slice zucchini in half lengthways; scoop out pulp, leaving a 1/4 inch thick shell.
- Chop zucchini pulp and add to a frying pan.
- Add oil to frying pan, chopped onion, minced garlic, chopped almonds, rosemary and basil and saute' for about 5 to 6 minutes over medium heat or until mixture is softened.
- In a mixing bowl, mix together egg, 1/2 cup grated cheddar cheese, cottage cheese, cooked rice, wheat germ and soy sauce.
- Add cooked zucchini mixture and mix well.
- Preheat oven to 350 F degrees.
- Arrange zucchini shells in a lightly greased 9" x 13" oven-proof casserole dish.
- Spoon zucchini mixture into zucchini shells.
- Sprinkle remaining 1/4 cup of grated cheese over each shell.
- Bake in preheated 350 F oven for 40 to 45 minutes or until filling is golden on top.
- Place sweet red pepper sails stuck on wooden toothpicks on each boat to look like sails.
- If desired, sprinkle some grated parmesan cheese on each boat when serving.
- Serve immediately.
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Reviews
-
This is a great recipe! I did use fresh rosemary and subbed pine nuts for the almonds b/c one of my guests is very allergic to tree nuts. Didn't bother with the sail - didn't have any red peppers! Will add sail when my granddaughter visits! Thanks, Uncle Bill! -
We all enjoyed this recipe very much. An interesting mix of flavors. Thank you for posting it, Uncle Bill.
Tweaks
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This is a great recipe! I did use fresh rosemary and subbed pine nuts for the almonds b/c one of my guests is very allergic to tree nuts. Didn't bother with the sail - didn't have any red peppers! Will add sail when my granddaughter visits! Thanks, Uncle Bill!
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
