Roasted Zucchini Shells
Ingredients
-
4medium zucchini, trimmed
-
2 Tbspolive oil
-
ALMOND FILLING
-
2 Tbspolive oil
-
1onion, chopped
-
2cloves, garlic, finely chopped
-
1slice (1 inch/2.5 cm) candied ginger, finely chopped
-
1 tspground cinnamon
-
1/2 ccooked whole-grain or whole-wheat bread crumbs
-
1/3 cchopped almonds
-
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...
About Roasted Zucchini Shells
Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #zucchini #vegetables
