BAKED CUCUMBERS WITH CAULIFLOWER
This recipe was inspired by recipe#1722 by Traci & Jeff Poole1. Cucumbers make a lovely hot vegetable dish and maintain their crispness when baked. You may use them much like you would a Zucchini. In this recipe I used Cauliflower but other veggies would work equally well - Corn, Carrots & peas, just about anything. Try experimenting. This first time I didn't sprinkle with parmesan cheese but I will in the future. I hate wasting those lovely Cukes and this year they have gone crazy. This may be baked in your toaster oven.
Provided by Bergy
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Steam the cauliflower florets for approx 5 minutes- You want them to be crisp.
- Place you prepared cucumber halves in a baking dish cavity side up.
- Dot cucumber halves with butter/margarine, sprinkle with dill weed.
- Divide the jalapeno and cauliflower between the two halves filling the cavities.
- Season with salt and pepper.
- Sprinkle on the soy sauce and parmesan cheese (if using).
- Pour the stock/water between the halves on the bottom of the baking dish.
- Bake uncovered in a 375°F oven for approx 30 minutes.
- Time depends on the thickness of the cucumber.
- Enjoy.
Nutrition Facts : Calories 166, Fat 12.5, SaturatedFat 7.5, Cholesterol 32.3, Sodium 1184.5, Carbohydrate 10.5, Fiber 1.8, Sugar 4.6, Protein 5.2
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