Prep 20 mins
Cook 45 mins
A very interesting way of serving zucchini. I found this recipe some years ago and modified it to give it a very delightful taste.
- 2 medium zucchini, about 8 inches long
- 1 tablespoon canola oil or 1 tablespoon olive oil
- 1 small onion, chopped small
- 2 garlic cloves, minced
- 2 tablespoons almonds, chopped
- 1⁄16 teaspoon dried basil
- 1⁄16 teaspoon dried rosemary
- 1 large egg
- 3⁄4 cup grated sharp cheddar cheese
- 1⁄2 cup small curd cottage cheese
- 1⁄2 cup brown rice, cooked
- 2 tablespoons wheat germ (optional)
- 1 tablespoon soy sauce
- 1 large sweet red pepper, seeded and shaped into sails
- 1⁄4 cup grated parmesan cheese (optional)
- Slice zucchini in half lengthways; scoop out pulp, leaving a 1/4 inch thick shell.
- Chop zucchini pulp and add to a frying pan.
- Add oil to frying pan, chopped onion, minced garlic, chopped almonds, rosemary and basil and saute' for about 5 to 6 minutes over medium heat or until mixture is softened.
- In a mixing bowl, mix together egg, 1/2 cup grated cheddar cheese, cottage cheese, cooked rice, wheat germ and soy sauce.
- Add cooked zucchini mixture and mix well.
- Preheat oven to 350 F degrees.
- Arrange zucchini shells in a lightly greased 9" x 13" oven-proof casserole dish.
- Spoon zucchini mixture into zucchini shells.
- Sprinkle remaining 1/4 cup of grated cheese over each shell.
- Bake in preheated 350 F oven for 40 to 45 minutes or until filling is golden on top.
- Place sweet red pepper sails stuck on wooden toothpicks on each boat to look like sails.
- If desired, sprinkle some grated parmesan cheese on each boat when serving.
- Serve immediately.
This is a great recipe! I did use fresh rosemary and subbed pine nuts for the almonds b/c one of my guests is very allergic to tree nuts. Didn't bother with the sail - didn't have any red peppers! Will add sail when my granddaughter visits! Thanks, Uncle Bill!
We all enjoyed this recipe very much. An interesting mix of flavors. Thank you for posting it, Uncle Bill.