Prep 1 hr
Cook 45 mins
There are many recipes on zaar but I am posting this so that for one: it will be out there and two: hopefully someone or many will try this and report back with great reviews. This is my Thanksgiving side that is a staple. Yes, it's work, you read carefully and prepare but it is so worth it.
- 4 large firm zucchini, with skin
- 2 tablespoons unsalted butter
- 3⁄4 cup ground almonds
- 1⁄2 cup heavy cream
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 3⁄4 cup parmesan cheese
- 1⁄4 cup fine dry breadcrumb
- Trim and discard zucchini ends.
- Working the 3 widest, cut across width into 2-inch lengths.
- Using a melon baller or small spoon, scoop out inner meat and seeds of each 2-inch piece, leaving a thin base at bottom so the boats stands for stuffing.
- Place scooped-out centers into a food processor.
- Roughly chop remaining zucchini. Add to food processor and puree until well chopped.
- Bring a medium pot of salted water to a boil. Blanch zucchini boats just until they begin to soften, about 2 minutes.
- Immediately refresh in a bowl of iced water. Drain and arrange. flatside down, in a large jely roll pan or roasting pan.
- Preheat oven to 375 degrees.
- Stuffing for zucchini:.
- Melt butter in a medium saucepan over medium-high heat.
- Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes.
- Stir in nuts, cook for 1 minute, then add cream, salt, and pepper.
- Bring to a boil. Cook until cream thickens, about 3 minutes.
- Add 1/2 cup Parmesan cheese and all bread crumbs. Remove from heat and stir until smooth.
- Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture.
- Pour boiling water into pan containing filled zucchini boats until it rises about 1/4-inch, to form a water bath.
- Bake 15 minutes.
- Heat broiler. Sprinkle remaining Parmesan cheese over tops and place under broiler until slightly golden, about 1 minute.
- Serve immediately.