Baked Cucumbers With Cauliflower

Submitted by Bergy

"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."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 2

ingredients

• 1 medium cucumber, peeled, cut in half lengthwise, seeds scooped out
• 2 tablespoons butter or 2 tablespoons margarine
• 1⁄2 teaspoon dried dill weed
• 4 cauliflower florets (enough to fill the cavity of the cuke)
• 1 -2 jalapeno pepper, finely chopped
• 1⁄2 cup chicken stock or 1/2 cup water
• 2 tablespoons light soy sauce
• salt and pepper
• 3 tablespoons parmesan cheese (optional)

directions

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

Reviews

[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!

 

[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!