Zucchini Boats Stuffed With Succotash

Recipe Ingredients

4		Zucchini - halved lengthwise (large)
2 tablespoons	30ml	Olive oil
4		Shallots - minced
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/4 cups	78g / 2.8oz	Corn - fresh off the cob
		(or use frozen, thawed corn)
1/2 cup	80g / 2.8oz	Frozen baby lima beans - thawed
1/2 cup	73g / 2.6oz	Panela cheese or Ricotta
1
1 tablespoon	15ml	Unsalted butter - cut into bits

Recipe Instructions

Preheat oven to 400 degrees.

Use a melon baller to remove center core of seeds from each zucchini half, leaving hollowed out shells with about a 1/2-inch border of flesh. Set aside shells and chop flesh roughly. Heat olive oil in a small skillet over medium heat and add shallots, salt and pepper. Cook 5 minutes until soft and slightly golden. Add chopped zucchini centers, 1 cup of corn and the limas and saute over high heat 4 to 6 minutes. Remove from heat and let cool.

In the bowl of a food processor fitted with the metal blade, place remaining 1/4 cup corn, cheese and egg. Process to blend thoroughly. Remove to a large bowl and mix in cooled corn/lima mixture. Divide the mixture among the zucchini shells, mounding up slightly. Place stuffed zucchini in a roasting pan and cover with foil. Roast for 20 minutes, remove the foil, and bake for another 10 minutes until filling is puffed up and firm and zucchini are soft. Remove from oven and serve 2 boats per person.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6350 broadcast 11-25 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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