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Tuesday, July 3, 2012

Cheesy Zucchini Boats

4 zucchinis, halved lengthwise
3T olive oil
1/2 onion, chopped
5 plum tomatoes, chopped (I used canned, diced)
1 c. bread crumbs
1/2 c. walnuts (toasted & chopped)
1 tsp. oregano/italian seasoning
salt and pepper
6 oz. mozzarella cheese
1/2 c. parmesan

Preheat oven to 375 degrees.  Scoop out flesh of zucchini.  Wrap in a towel and squeeze out liquid.  Place shells cut side down on a baking sheet and bake for 15 minutes.  In a skillet, pour 2 T of the olive oil and saute the flesh and onion.  Add tomatoes.  In another skillet, use the other Tablespoon of olive oil to toast the bread crumbs for 2 minutes.  Remove and stir in nuts and oregano.  Flip over shells and fill in this order: mozzarella, filling, extra crumbs, and parmesan cheese.  Bake 20-25 minutes.

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