OLIVE-CHEESE ZUCCHINI BOATS
Here is another great recipe to use up all that leftover zucchini from summers crop. This recipe yeilds only 2 servings, so double up if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut zucchini in half lenghwise; scoop out, and reserve pulp, leaving 1/4-inch shells.
- Place zucchini shells, cut side down, in a skillet.
- Add water, bring to boil, reduce heat.
- Cover and simmer for 5-6 minutes or until tender; drain.
- Turn shells cut side up; sprinkle with salt.
- Chop the zucchini pulp; saute in small saucepan in butter for 5 minutes or until tender.
- Stir in the breadcrumbs and olives.
- Spoon into the zucchini shells; sprinkle with cheddar cheese.
- Cover, and cook over medium heat (with no added water) for 5 minutes, or until cheese is melted.
Nutrition Facts : Calories 139.4, Fat 10.9, SaturatedFat 6.8, Cholesterol 30.1, Sodium 175.9, Carbohydrate 6.1, Fiber 1.1, Sugar 2.8, Protein 5.2
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