Veggie sailboats
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Long fat zucchini | |
| 1 | tablespoon | Olive oil |
| 1 | Garlic clove; (optional), pressed | |
| 1 | Onion; chopped | |
| 1 | Red pepper; chopped | |
| 1 | small | Eggplant; chopped |
| 2 | Tomatoes; seeded and chopped | |
| 1 | teaspoon | Oregano |
| Salt and pepper; (to taste) | ||
| ¼ | cup | Bread crumbs |
| ¼ | cup | Grated cheese |
| White paper | ||
| Wooden skewers | ||
Directions
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.