Recipe: Zucchini Boats [edit]

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Edited by: Helen Pitlick, Heather

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You should, Lexie. You'll never be the same!

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Tags: Appetizers, Low-Carb, Vegan, Vegetable

Yield: 4

[edit] Ingredients

4	medium zucchini
½	cup breadcrumbs
½	cup parmesan cheese, grated
2	teaspoons garlic, minced
1	teaspoon olive oil
1	teaspoon salt
	pepper to taste

[edit] Preparation

Step 1	Preheat oven to 350.
Step 2	Slice zucchini lengthwise. Scoop out contents, leaving 1/4 inch of flesh and skin. Chop contents.
Step 3	Saute contents of zucchini and garlic in olive oil, on medium, until it releases its liquid and becomes translucent. Add salt and pepper and remove from heat.
Step 4	Add breadcrumbs and parmesan cheese. Stir until combined. Put mixture into shells of zuchinni and bake 30 minutes.

[edit] Tools

Scoop
Oven

[edit] About Zucchini Boats

I created this side dish when I was on South Beach Diet, and substituted the mushrooms for the breadcrumbs, or used whole wheat breadcrumbs. The bread crumbs are important because they soak up liquid from the shells cooking.

For a shortcut, or a lower fat dish, omit the oil, and microwave the chopped zucchini and garlic instead of sauteing. Microwave about 1 minute, drain, and continue.

If this is your only side dish, it serves four. If you're serving another vegetable or a salad, you could get by with one "boat" each, making the serving size 8.