Zucchini boats
Zucchini boats recipe in the zucchini category
Recipe ingredients:
- 4 large firm zucchinis, with skin
- 2 tablespoons unsalted butter
- 3/4 cup ground almonds
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup parmesan cheese
- 1/4 cup fine dry bread crumbs
Recipe method:
- Trim and discard zucchini ends.
- Working with the 3 widest, cut across width into 2 inch lengths.
- Using a melon baller or small spoon, scoop out inner meat and seeds of each 2 inch piece, leaving a thin base at bottom so boats stands for stuffing.
- Place scooped out centers into a food processor.
- Roughly chop the remaining zucchini.
- Add to food processor and puree until well chopped.
- Bring a medium pot of salted water to a boil.
- Blanch zucchini boats just until they begin to soften, about 2 minutes.
- Immediately refresh in a bowl of iced water.
- Drain and arrange, flat side down, in a large jelly roll pan or roasting pan.
- Preheat oven to 375 degrees F.
- Melt butter in a medium saucepan over medium-high heat.
- Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes.
- Stir in nuts, cook for 1 minute, then add cream, salt and pepper.
- Bring to a boil. Cook until cream thickens, about 3 minutes.
- Add 1/2 cup parmesan cheese and all bread crumbs.
- Remove from heat and stir until smooth.
- Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture.
- Pour boiling water into pan containing filled zucchini boats until it rises about 1/4 inch, to form a water bath.
- Bake 15 minutes. Heat broiler.
- Sprinkle remaining parmesan cheese over tops and place under broiler until slightly golden, about 1 minute.
- Serve immediately.
Tags: boats, recipe, zucchini, recipes, cooking