Zucchini Almond Boats Recipe
Ingredients
| 6 medium zucchini, 6 to 7 inches in length, washed and ends removed | ||
| 1 medium tomato, cut in small pieces | ||
| Almonds | 1/4 Cup (16 tbs), chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Onion | 1 Teaspoon, finley chopped | |
| Seasoned salt | 1/2 Teaspoon | |
| Butter | 2 Tablespoon | |
| 1/4 cup cracker crumbs | ||
Directions
1. Cook zucchini following directions in Fresh Vegetable Cooking Chart. Let cool until easy to handle.
2. Remove top third of each zucchini and chop coarsely. Scoop out and discard centers. Set zucchini aside in a 2-quart glass baking dish or on a microwave-safe serving platter. Put chopped zucchini and tomato into a bowl. Add almonds, parsley, onion and seasoned salt; mix well.
3. Melt butter in a small glass dish in microwave oven (about 15 seconds at HIGH). Brush zucchini with half of melted butter. Spoon filling into zucchini shells. Mix remaining melted butter and cracker crumbs. Sprinkle over filling.
4. Heat uncovered in microwave oven to serving temperature (2 to 3 minutes at HIGH).
2. Remove top third of each zucchini and chop coarsely. Scoop out and discard centers. Set zucchini aside in a 2-quart glass baking dish or on a microwave-safe serving platter. Put chopped zucchini and tomato into a bowl. Add almonds, parsley, onion and seasoned salt; mix well.
3. Melt butter in a small glass dish in microwave oven (about 15 seconds at HIGH). Brush zucchini with half of melted butter. Spoon filling into zucchini shells. Mix remaining melted butter and cracker crumbs. Sprinkle over filling.
4. Heat uncovered in microwave oven to serving temperature (2 to 3 minutes at HIGH).
Chef
