Thursday, September 30, 2010

Stuffed Zucchini Boats

This week, my produce co-op gave us an enormous zucchini.

With no idea what to do with it, I took the recipe they provided, which also used up a lot of the other ingredients in the box.  Mind you, my husband doesn't like zucchini AT ALL, so I made it for lunch one day for Little Man and me.


It sounds like it would be good, but I couldn't muster more than a few bites.

1 very large zucchini or yellow squash, washed and cut in half lengthwise
1-2 hot peppers, washed, seeded, and chopped (opt)
2c bread crumbs
1-2 tomatoes, chopped
3-4 cloves garlic, pressed
1lb ground turkey or mased tofu, (opt)
1-2 onions, chopped
1 bunch Swiss chard, washed, boiled for 2 minutes, drained and chopped
cheese or soy cheese

Saute onions in a large skillet with garlic and chopped hot peppers.  Add ground turkey or tofu and cook till browned.  Ad Swiss chard greens and mix well.  Season with salt and pepper.   Remove from heat and add bread crumbs and chopped tomatoes.  Scoop seeds out of zucchini halves.  Stuff zucchinis wtih veggie mixture; top with cheese and place on an oiled baking sheet, covered with foil.  Bake in a 425 degree oven for about 1/2 an hour, or until squash is tender.  Uncover in last 5 minutes of cooking so cheese can brown.  Serve with tomato ketchup or tomato sauce.

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