Stuffed Zucchini Boats
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| Ingredients: |
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2 medium zucchini (6 to 8 inch each), parboiled |
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20 saltine crackers, finely crushed, divided |
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1/4 c. onion, chopped |
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1/2 tsp. dried oregano leaves |
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1/2 c. mushrooms, finely chopped |
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1/4 tsp. garlic powder |
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1/4 c. tomato, chopped |
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2 Tbsp. margarine or butter, melted |
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2 tsp. vegetable oil |
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| Preparation: |
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Preheat oven to 350°F. Cut zucchini in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
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Chop zucchini pulp; mix with mushrooms, onion and tomato. Heat oil in small skillet on medium heat. Add vegetable mixture; cook and stir 3 min. or until onions are crisp-tender. Remove from heat; stir in 1/3 cup of the cracker crumbs and the seasonings. Spoon evenly into zucchini shells.
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Combined remaining cracker crumbs and margarine. Sprinkle evenly over filled zucchini halves. Bake 20 to 25 min. or until heated through.
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Bella Familia Extra Virgin Olive Oil makes any recipe turn out better. It's available in our Salsas, Relishes, Condiments, Herbs and Spices Section
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