Roasted Zucchini Shells
Ingredients
- 4
- medium zucchini, trimmed
- 2 Tbsp
- olive oil
- 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)
ALMOND FILLING
How to Make Roasted Zucchini Shells
- 1Preheat 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.
- 2Meanwhile, 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.
- 3Divide 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...
About Roasted Zucchini Shells
Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #zucchini, #vegetables
