Baked Cucumbers With Cauliflower

"This recipe was inspired by recipe#1722 by Traci & Jeff Poole1. Cucumbers make a lovely hot vegetable dish and maintain their crispness when baked. You may use them much like you would a Zucchini. In this recipe I used Cauliflower but other veggies would work equally well - Corn, Carrots & peas, just about anything. Try experimenting. This first time I didn't sprinkle with parmesan cheese but I will in the future. I hate wasting those lovely Cukes and this year they have gone crazy. This may be baked in your toaster oven."
 
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photo by VickyJ photo by VickyJ
photo by VickyJ
photo by VickyJ photo by VickyJ
photo by VickyJ photo by VickyJ
photo by Bergy photo by Bergy
Ready In:
45mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • Steam the cauliflower florets for approx 5 minutes- You want them to be crisp.
  • Place you prepared cucumber halves in a baking dish cavity side up.
  • Dot cucumber halves with butter/margarine, sprinkle with dill weed.
  • Divide the jalapeno and cauliflower between the two halves filling the cavities.
  • Season with salt and pepper.
  • Sprinkle on the soy sauce and parmesan cheese (if using).
  • Pour the stock/water between the halves on the bottom of the baking dish.
  • Bake uncovered in a 375°F oven for approx 30 minutes.
  • Time depends on the thickness of the cucumber.
  • Enjoy.

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Reviews

  1. Silly Putti Sis
    I had broccoli rather than cauliflower and thought I'd try it out. It worked out GREAT!!!! I also used a small amount of spicy brown bean paste rather than the jalepeno - didn't have any on hand. This was tasty and so easy! We will definitely have again. Thanks, Bergy!
     
  2. VickyJ
    This is a great, healthy side or main dish! I had a cucumber on hand and some cauliflower from dinner last night, and this was the perfect recipe to use both. The only things I did different were to use peperonici's and no dill. The peppers weren't as spicy as jalapenos, but they had enough of a kick that i think is great in this recipe. I will definitely be making this again. Thanks, Bergy!
     
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