Monday, August 1, 2011

Philled Zucchini Boats

And the competition continues. This is week 2 of the RWoP cooking contest where you have a chance to submit your winning recipe that might be worth $500.00 and a page in the RWoP Season 2 cookbook.
This week its all about the side dish so I stepped outside and gazed around my garden for some inspiration. The zucchini looked really good this morning so i put my thinking cap on and here is what I came up with. Wish me luck.

Philled Zucchini Boats

The inspiration for this dish came from what was available in my garden this morning. It was delicious with my sage roasted chicken.

5 oz Philadelphia Italian Cheese & Herb cooking cream
2 Medium zucchini sliced vertically in half pulp scooped out
1 medium shallot minced
1 clove garlic minced
6 baby Portobello mushrooms diced (or your favorite)
1 roasted red pepper diced
Salt & pepper to taste
1 tbsp fresh basil leaves chopped
2 tsp plain bread crumbs
1 tsp grated Romano cheese

Preheat oven 350°
Slice zucchini vertically in half and scoop out pulp. Set aside.
Chop zucchini pulp. Set aside.
Sauté shallots and garlic in oil until translucent in a sauce pan over medium heat.
Add mushrooms, roasted red pepper (minus 2 tsp for garnish) and zucchini pulp. Season with salt and pepper. Sauté a few minutes more.
Add cooking cream and chopped basil, stir to incorporate and cook 1-2 minutes to blend all flavors together.
Fill zucchini boats with equal amounts of zucchini mushroom pepper mixture. Top each “boat” with breadcrumbs and Romano cheese.
Bake 18-20 minutes. Zucchini boat should be soft yet still have a crunch
Garnish with reserved roasted red pepper

Prep time 15 min
Cook time 20 min
Total time 35 min
Serves 2 (or 4)

Until Tomorrow eat well live well.

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