Stuffed Zucchini Boats |
Course : Zucchini
Serves: 2 |
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Ingredients:
1 medium zucchini -- halved lengthwise |
2 1/2 ounces sweet potato -- baked and mashed |
1/8 teaspoon dried basil |
1/8 teaspoon dried marjoram |
1 dash garlic powder |
3/4 teaspoon tomato paste or catsup |
1 tablespoon dry white wine |
1 tablespoon freshly grated parmesan |
1 1/2 tablespoons skim milk |
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Preparation / Directions:
Scoop flesh from zucchini halves leaving 1/4-inch shells abd reserving
pulp for next step. Blanch 2 minutes in boiling water. Plunge in cold
water and drain on paper towels.
Saute 1/4 cup of the pulp with basil, marjoram, and garlic for 3
minutes. Add wine; cook 2 minutes until liquid is absorbed. Cool mixture
slightly. Stir in the rest of the ingredients (reserving 1 teaspoon of
cheese) and adding milk gradually. You may not need to use it all.
Place shells in a coated baking dish. Fill with the mixture. Sprinkle
with reserved cheese. Bake at 400=B0 F. for 25 minutes or until lightly=
browned.
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Nutritional Information:
58 Kcal 1.0g fat (0.5g sat fat) 15% CFF 59mg Na 1.6g fiber |
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