Veggie sailboats

Yield: 1 servings

Measure Ingredient
4 \N Long fat zucchini
1 tablespoon Olive oil
1 \N Garlic clove; (optional), pressed
1 \N Onion; chopped
1 \N Red pepper; chopped
1 small Eggplant; chopped
2 \N Tomatoes; seeded and chopped
1 teaspoon Oregano
\N \N Salt and pepper; (to taste)
¼ cup Bread crumbs
¼ cup Grated cheese
\N \N White paper
\N \N Wooden skewers

Cut all the zucchini in half lengthwise and scrape out the seeds with a spoon (they should now look like dugout canoes). Put the olive oil in a saute pan. Add garlic and turn the heat to low. Cook for 1minute and add the onion and pepper. Mix and cook for 5 minutes. Add the eggplant. Mix.

Cook for 4 minutes. Add the tomatoes and oregano. Mix. Cook for 5 minutes.

Add salt and pepper and spoon into the zucchini boats. Sprinkle the bread- crumbs and cheese over each and drizzle some extra some extra olive oil over them. Pre-heat the oven to 375 degrees. Place the boats in a baking dish and bake for 15 minutes or until lightly browned on top. If the boats have been refrigerated, allow them to come to room temperature before baking.

To serve:

Make a sail by cutting out a large triangle from a piece of white paper.

Fold it in half and tape it around a wooden skewer. Stick it in the boat where a sail should be.Yield: 4 servings Converted by MC_Buster.

Per serving: 594 Calories (kcal); 27g Total Fat; (37% calories from fat); 20g Protein; 78g Carbohydrate; 30mg Cholesterol; 451mg Sodium Food Exchanges: 1½ Grain(Starch); 1 Lean Meat; 10 ½ Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9404 Converted by MM_Buster v2.0n.

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