Friday, September 21, 2012

Worth the wait...stuffed zuchinni boats

4 days and counting until our due date for the bean!

And dear Lord, the wait is exhilarating and simultaneously could drive this new mom and dad to be nuts at the same time.

So, in the meantime, I cook. And we wait.


And we brace ourselves, every time a round of time-able Braxton-Hicks comes along.


And sigh a great big sigh every time they disappear.

These stuffed zucchini boats require a little bit of preparation and attention, and a little bit of waiting. But it will be worth the wait.

Crispy zucchini boats stuffed with tomatoes and onions in creamy parmesan and white wine mixture with crunchy breadcrumbs that will make your mouth water and your stomach happy.

{And it won't require nine months of baking to indulge in the end result. }


Stuffed Zucchini boats
adapted from Rachael Ray's Mama Elsas Stuffed Zucchini

2 large zucchini, sliced in half horizontally
1 can diced tomatoes
1/4 cup parmesan cheese
1/4 cup white wine (can substitute chicken broth)
1 clove garlic, minced
1/2 cup onion, diced
1/4 cup breadcrumbs or crushed ritz crackers
2 tbsp olive oil
salt & pepper, to taste

Preheat oven to 425.

Slice zucchini in half horizontally, and slice 4 rows of cuts 3/4 of the way through the zucchini lengthwise. Add cuts horizontally throughout the rest of the zucchini, creating a 1/4" lattice. Using a spoon, scoop out the zucchini, leaving boats remaining. (Be careful not to get to close to the edges or the boats will not hold up.)

Place zucchini boats on a baking dish and drizzle 1 tbsp olive oil over zucchini. Roast for 7-10 minutes until browned and slightly tender, flipping once halfway throughout.

While zucchini is roasting, heat a pan with remaining olive oil to medium heat on the stove. Add zucchini "meat" (previously scooped out of boats), onion, and garlic and sautee 2-3 minutes until tender and translucent. Add wine to the pan, scraping up the brown bits and reduce wine to half about 3 minutes. Add tomatoes (drained) and parmesan cheese. Cook 2-3 minutes until thick and creamy.

Stuff zucchini boats and top with bread crumbs. Turn oven to BROIL and and heat for 2-3 minutes until breadcrumbs are crispy. Serve and enjoy!

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