HURRICANE IRENE'S BAKED CUCUMBERS

CHRISTINE REARDON

By
@IRUNSOICANBAKE

This dish gets its namesake from the storm expected to wreck havoc along the eastern seaboard.

Deceptively easy to make, I needed an easy and quick idea for the cucumbers I was forced to harvest from my garden before the storm barreled through.

Ideal as a light lunch or appetizer; perfected further if you are sitting at your kitchen table with a glass of wine and a good magazine, gazing out the window as your husband battles the storm's ferocity, scurrying to secure the patio furniture and potted plants.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

25 Min

Ingredients

3
good-sized cucumbers
1 1/2 Tbsp
chopped onion
3 Tbsp
butter
3/4 c
fine dry bread crumbs
1/2 tsp
sea salt
1 1/2 tsp
finely chopped parsley
1 Tbsp
chopped celery
1 c
tomatoes, cut into pieces

Directions Step-By-Step

1
Wash unpeeled cucumbers well; cut in half lengthwise. Scoop out as much pulp as possible, into a bowl, without breaking the skin.
2
Brown onion in butter; add other ingredients mixed with cucumber pulp. Stirring constantly, cook 5 minutes, until well blended. Place filling in cucumber shells. Bake in preheated 375 degree oven for approximately 25 minutes, until shells are soft and mixture is brown on top.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy