HURRICANE IRENE'S BAKED CUCUMBERS

1
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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
15 Min
Cook:
25 Min

Ingredients

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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

How to Make HURRICANE IRENE'S BAKED CUCUMBERS

Step-by-Step

  • 1Wash unpeeled cucumbers well; cut in half lengthwise. Scoop out as much pulp as possible, into a bowl, without breaking the skin.
  • 2Brown 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.

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About HURRICANE IRENE'S BAKED CUCUMBERS

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




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