Thursday, November 25, 2010

Zucchini Boats

Who likes to eat Zucchini alone? Not me.. But when you team it with mince and lots of cheese, it's amazing! =) With zucchinis in the picture, you can say that you are having a balanced meal! =P
First you slice the Zucchini is halves, then the onions and capsicum into little pieces.
Fry it till it's soft
Add mince beef
Andddd the tomato sauce and mushrooms. Zomg I love mushrooms!
When you're done, take it off the heat and miz in the Parm and egg
This is what you get!
Scrape out the zucchini meat
Fill the boats with the mince and bake them baby!
Omnomnom.. More food porn for ya!

Italian Zucchini Boats

1 pound ground turkey
1/2 medium white or sweet onion, diced
1/2 green bell pepper, diced
1 1/2 cup mushrooms, diced
2 cloves garlic, peeled and minced
1 (15 oz) can tomato sauce or crushed tomatoes
2 tablespoons Italian seasoning (or a combination of parsley, oregano and basil)
Salt and pepper, to taste
Olive oil
1 egg, beaten
1/3 cup grated Parmesan cheese
4-5 medium-sized zucchini
1/2 cup shredded mozzarella cheese


- Preheat the oven to 375 degrees.
- Heat a large skillet or saucepan over medium heat with enough olive oil to coat the pan (roughly 2 tablespoons). Add diced onion and pepper. Saute a few minutes until they begin to soften. Add garlic. Saute another minute, until fragrant.
- Add ground turkey. Use a spatula or wooden spoon to break up the turkey and combine with the onion mixture. Cook until meat is browned.
- Add mushrooms and tomato sauce (or crushed tomatoes). Stir to combine. Add italian seasoning or spices. Add salt and pepper to taste. Stir to combine.
- Continue cooking the filling until most of the liquid has evaporated and the mixture has thickened a bit. Once thickened, remove from heat and allow to partially cool.
- In the meantime, slice each zucchini lengthwise. Use a spoon to scoop out the insides of each zucchini half, leaving a shell that is roughly 1/4 inch thick all the way around. Place zucchini shells in a large baking dish that is filled with 1/4 inch water.
- Once the filling has cooled, stir in the Parmesan cheese and beaten egg.
- Scoop the filling into the empty zucchini shells.
- Carefully place the baking dish into the oven (careful not to spill the water!) and bake for 25-20 minutes.
- Remove from oven and top with shredded mozzarella cheese. Return to oven and bake for an additional 10 minutes, or until cheese is melted.

I got the recipe here

I just got back to Malaysia and I'm a bit busy at the moment settling some things before I leave for KL for my internship. Bear with me while I sort through holiday pics! Hope everyone is having an awesome hol! =)

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