Friday, August 5, 2011

Stuffed Zucchini Boats

Eating Gluten Free

2 1-pound zucchini, cut in half lengthwise
1/2 cup water
2 tablespoons frozen green peas, thawed and well drained
1 tablespoon green bell pepper seeded and diced
1/2 tablespoon roasted red peppers, drained & finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon fresh basil, finely chopped
1/4 cup fresh grated Parmesan
6 slices bacon, fried crisp & finely crumbled

1. Cut each zucchini in half lengthwise. Scoop out pulp, leaving shells intact. Place zucchini shells, cut sides down, in a shallow baking dish. Add ½ cup water to baking dish. Cover and bake at 350° for 8 to 10 minutes or until shells are crisp-tender. Do not overcook. Drain and return shells to baking dish. (This step may be completed one day ahead.)

2. Chop one-third of pulp; discard remainder. Combine pulp, pepper, peas, garlic, olive oil and bacon in large skillet. Cook over medium-high heat just until crisp tender. Remove from heat. Stir in chopped fresh basil.

3. Spoon vegetable mixture evenly into zucchini shells. Lightly sprinkle with salt. Top evenly with grated Parmesan cheese. Place stuffed zucchini on broiler pan. Broil 5 ½ inches from heat for 45 to 55 seconds or until heated thoroughly and cheese has melted.

4. To serve, place one-half of stuffed zucchini on plate alongside of entree.

Servings: 4

Total Time: 32 minutes

Oven Temperature: 350 degrees Fahrenheit

Nutrition (per serving): 335 calories, 279 calories from fat, 31.1g total fat, 44.3mg cholesterol, 581.5mg sodium, 308.8mg potassium, 3.8g carbohydrates, <1g fiber, 1.9g sugar, 10.1g protein.

Recipe Type: Gluten Free, Side Dish, Vegetables, Vegetarian

Source  Author: Dr. Jacquelyn P. Horne

Copyright: 2011

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