Stuffed Zucchini Boats

Vegetarian

Ingredients

• 2 large or 4 medium zucchini
• 2 T. olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 6 medium celery ribs, finely chopped
• 4 medium tomatoes, chopped
• 1 T. chopped fresh parsley leaves
• 1 T. chopped fresh basil leaves
• 1 T. chopped fresh oregano leaves
• 2 T. fresh lemon juice
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup sharp cheddar cheese
• 1/2 cup coarse bread crumbs
• 2 T. melted butter
• Parley or basil leaves for garnish

Preparation

Preheat oven to 375.

Cut zucchini in half, lengthwise. Hollow out the pulp, but don’t pierce the shell. Brush the outsides of the zucchini boats with oil, set aside. Coarsely chop the pulp and transfer to a large bowl. Add onion, garlic, celery, tomatoes, fresh herbs, lemon juice, salt, pepper to zucchini pulp and toss to mix.

Fill zucchini boats with vegetable mixture and place on baking sheet, just one layer. Bake for 25 minutes.

Sprinkle with cheddar and bread crumbs. Drizzle butter over the crumbs and bake for ten more minutes. Garnish with fresh herb leaves and serve hot.

Source: Smith and Hawken Gardeners' Community Cookbook (Nellie Mary Horne)

From: In the Bag: July 20-22, 2004