If you are like me, sometimes you get stuck for a luncheon entree other than a typical entree salad. Well, you are in luck because I have developed a refreshing change of pace just for you! Here, I simply added a fresh tomato filled with small ripe olives, drizzled with balsamic vinegar. Add a glass of wine; all you need now is a dessert for a fab meal your friends will keep talking about for a long time.
Here is my recipe:
4 slices pancetta, sliced in half
3 8 inch zucchini squash
2 tablespoons extra virgin olive oil, plus extra for drizzling
1/2 cup sweet red onions, finely chopped
2 cloves garlic, minced
1 cup Organic Ville gluten free marinara sauce
1/4 cup olives, pimento stuffed & chopped
1 cup provolone cheese, grated
2 slices provolone cheese, cut in 1" wide slices
1/2 cup Parmesan cheese grated
1/4 cup black olives, sliced
1/8 teaspoon crushed red pepper flakes
1 tablespoon fresh oregano, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1 tablespoon fresh basil chopped
1 cup bread crumbs, gluten free, toasted
Here is how I did this:
1. Preheat oven to 350 degrees Fahrenheit.
2. Slice 2 zucchini in half lengthwise. Using a large spoon, scoop out the center to around 1/4 inch of peel, discarding center. Brush zucchini shells with olive oil, inside and out, and lightly salt.
3. In a skillet, on medium high heat, grill zuccini for 3 minutes on each side. Remove from skillet.
4. Chop 1 remaining zucchini into 1/4 inch cubes.
5. Heat remaining oil in skillet on medium high, add onion and chopped zucchini, stirring frequently, for 5 minutes. Add garlic, olives, oregano, basil, thyme, red pepper, grated cheese and marinara, stirring until mixed well. Cook 3 minutes then remove from heat.
6. Spray a 9 inch baking dish with non stick cooking spray, and place 4 zucchini shells inside, open side up. Using a spoon, fill the shells with stuffing mixture until slightly rounded. Place 2 of the half slices of pancetta on top to cover, repeat with slices of provolone, then cover lightly with bread crumbs.
7. Place stuffed shells in oven, uncovered, and bake for 30-35 minutes. Serve with sliced tomatoes and dry cure or kalamata olives.
Oven Temperature: 350°F
Preparation Time: 45 minutes
Cooking Time: 40 minutes
Total Time: 1 hour and 25 minutes
Calories Per Serving: 500.8
Author: Dr. Jacquelyn P. Horne