Zucchini Boats Recipe - Cooking Index
Zucchini Boats Recipe - Cooking Index
| 4 | Firm zucchinis, with skin (large) | |
| 2 tablespoons | 30ml | Unsalted butter |
| 3/4 cup | 109g / 3.8oz | Ground almonds |
| 1/2 cup | 118ml | Heavy cream |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 3/4 cup | 109g / 3.8oz | Parmesan cheese |
| 1/4 cup | 36g / 1.3oz | Fine dry bread crumbs |
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 boat? 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.
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.
This recipe yields 6 servings.
Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B24 broadcast 04-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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