Roasted Zucchini Shells

Name: Roasted Zucchini Shells
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium zucchini, trimmed; 2 Tbsp olive oil; ALMOND FILLING; 2 Tbsp olive oil; 1 onion, chopped; 2 cloves, garlic, finely chopped; 1 slice (1 inch/2.5 cm) candied ginger, finely chopped; 1 tsp ground cinnamon; 1/2 c cooked whole-grain or whole-wheat bread crumbs; 1/3 c chopped almonds; 1 1/2 c red pepper sauce (see recipe in box)

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By Marissa Greathouse-Caraballo
@sweetandsassy

Lovely and tasty dish.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

4 servings

Cook:

15 Min

Method:

Bake

Ingredients

4

medium zucchini, trimmed
2 Tbsp

olive oil
ALMOND FILLING
2 Tbsp

olive oil
1

onion, chopped
2

cloves, garlic, finely chopped
1

slice (1 inch/2.5 cm) candied ginger, finely chopped
1 tsp

ground cinnamon
1/2 c

cooked whole-grain or whole-wheat bread crumbs
1/3 c

chopped almonds
1 1/2 c

red pepper sauce (see recipe in box)
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How to Make Roasted Zucchini Shells

Step-by-Step

Preheat oven to 400 F. In a saucepan of boiling water,cook zucchini for 7 min. Immerse in cold water; drain. Halve lengthwise and remove the flesh, leaving 8 1/4 shells. Chop flesh and set aside. Brush shells with oil. Arrange cut side up on prepared baking sheet and set it aside.
Meanwhile, in a skillet, heat oil over medium heat. Add onion and cook; tirring for 5 min. or until soft. Add garlic, ginger, and cumin. Cook and stir or 2 min until nice and tender. Remove from heat and stir in reserved chopped zucchini flesh, bread crumbs and almonds.
Divide almond filling into 8 portions and press into shells. Bake in preheated oven for 12-15 min. or until filling is lightly browned and bubby and the zucchini is tender when pierced with a tip of a knife. Drizzle serving plates with Red Pepper Sauce and serve stuffed zucchini on top. Yummy...

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