Stuffed Zucchini Canoes Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
2: Zucchini squash, 6" long
1/2 tsp: Cumin,
1/2 tbsp: Oil,
1/2 tsp: Salt,
2 tbsp: Onion, minced
1 tsp: Garlic, minced
1/4 cup: Mushrooms, sliced
2 tbsp: Parmesan cheese,
1/2 cup: Spinach, cooked & chopped
Directions:
Slice the bottom of two zucchini squash to lay flat. Score the top
with a paring knife and lift it out. Scoop out the center and finely
chop all the flesh. Im a saute pan, heat the oil, add the onion,
mushrooms, spinach and the zucchini. Saute for about 2 to 4 minutes,
until crispy tender. Season with cumin, salt and garlic. Cool until
easily handled and mix in the Parmesan cheese. Spoon this mixture
into the zucchini "canoes". Bake at 300
F for 25 to 30 minutes.
** Houston Chronicle - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp
with a paring knife and lift it out. Scoop out the center and finely
chop all the flesh. Im a saute pan, heat the oil, add the onion,
mushrooms, spinach and the zucchini. Saute for about 2 to 4 minutes,
until crispy tender. Season with cumin, salt and garlic. Cool until
easily handled and mix in the Parmesan cheese. Spoon this mixture
into the zucchini "canoes". Bake at 300
F for 25 to 30 minutes.
** Houston Chronicle - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp