Stuffed zucchini canoes
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Zucchini squash; 6\" long | |
| ½ | tablespoon | Oil |
| 2 | tablespoons | Onion; minced |
| ¼ | cup | Mushrooms; sliced |
| ½ | cup | Spinach; cooked & chopped |
| ½ | teaspoon | Cumin |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Garlic; minced |
| 2 | tablespoons | Parmesan cheese |
Directions
Slice the bottom of two zucchini squash to lay flat. Score the top with a paring knife and lift it out. Scoop out the center and finely chop all the flesh. Im a saute pan, heat the oil, add the onion, mushrooms, spinach and the zucchini. Saute for about 2 to 4 minutes, until crispy tender. Season with cumin, salt and garlic. Cool until easily handled and mix in the Parmesan cheese. Spoon this mixture into the zucchini "canoes". Bake at 300øF for 25 to 30 minutes.
** Houston Chronicle - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95
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