Jul. 18th, 2013

nverland: (Monthly-July)
[personal profile] nverland
West Virginia-Joined the Union 6-20-1863 –Capitol Charleston

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Italian Stuffed Zucchini Boats
Serves: 2 to 4 Cooking Time: 30 min

What You’ll Need:
2 zucchinis
2 garlic cloves, minced
1 tomato, seeded and finely chopped
1/2 cup finely chopped fresh mushrooms
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
3/4 cup (3 ounces) shredded Parmesan cheese, divided
2 teaspoons fresh basil, chopped

What To Do:
Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
Cut zucchinis in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from both zucchinis and chop.
In a medium bowl, combine pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese. Divide mixture evenly between zucchini shells. Place stuffed zucchinis in prepared baking dish; cover with foil.
Bake 25 minutes, or until zucchinis are tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil and serve.
nverland: (JMT)
[personal profile] nverland
JMT

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