Roasted Zucchini Shells
Ingredients
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4medium zucchini, trimmed
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2 Tbspolive oil
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ALMOND FILLING
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2 Tbspolive oil
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1onion, chopped
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2cloves, garlic, finely chopped
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1slice (1 inch/2.5 cm) candied ginger, finely chopped
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1 tspground cinnamon
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1/2 ccooked whole-grain or whole-wheat bread crumbs
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1/3 cchopped almonds
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1 1/2 cred pepper sauce (see recipe in box)
How to Make Roasted Zucchini Shells
- 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...