An equivalent to the stuffed zucchini I made the other day, but in this case instead of ditching the central flesh it was mixed with other ingredients and then baked. A very delicious meal. The recipe below calls for tomatoes but I didn’t have any to hand; even so the whole thing turned out nicely!
Telie’s ZUCCHINI (OR EGGPLANT) BOATS
6 baby zucchinis
1 tbs. oil
3 cloves of garlic (minced)
1/2 onion (chopped)
1 large tomato (chopped)
1/4 cup basil
salt and pepper
1/2 cup cheese
Cut each zucchini in half lengthwise to make 2 boats. With a small spoon, scrape out the inside flesh, leaving the skin intact. Chop the flesh and fry in oil, with onion and garlic for 3 minutes. Add tomato and basil and cook for another 4 minutes. Take off heat and add 1 egg, salt and pepper. Mix well and scoop mixture into the boats. Cover with cheese and bake for 20 minutes at 400 degrees.
This recipe also works very well with baby eggplant. If you’re making both eggplant and zucchini boats for dinner, you can combine the flesh from the two, making only one filling.