There are times when I insist the wife step up and cook. I have a couple of meals that, even though I am fully capable of cooking them myself, I prefer that she make them. I consider them her recipes. She made them first. It's only right that the onus of cooking them always fall to her. Among these recipes are a wicked good tuna casserole, zucchini bread, potato casserole and zucchini boats. She found the recipe for these zucchini boats on an ancient CD-ROM: "Easy Chef's One Million Recipes." She actually made a couple of modifications (a girl after my own heart); the changes and notes will, as always, be in blue.
Ingredients
Serves 6.
Zucchini Boats |
- 3 lg. zucchini
- 2 tbsp. onion, minced
- 3 tbsp. butter
- 1 c. soft bread crumbs (she uses an equal amount of dry Italian bread crumbs. You know, the ones in the cardboard tube)
- 1/2 c. tomatoes, cooked and chopped (she just sauteed them in a little olive oil for a few minutes)
- Salt & pepper to taste
- 1/2 lb. Monterey Jack cheese, shredded (she subs in cheeses at a whim. Hardcore. Sometimes she'll use Mozarella. This time she used a 6-cheese Italian mix.)
- Cook zucchini in boiling salted water 10 minutes.
- Cut in halves and scoop out centers. Mix pulp with remaining ingredients.
Don't completely gut the zucchini.
You're just scooping a trench down the middle to hold the filling. - Fill zucchini and top with cheese.
- Bake in 350 degree oven for 15 minutes.
These are great served with marinara sauce!
Good times!
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