Veggie Sailboats

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
Yield: 4 servings

Ingredients
  • 4 long, fat zucchini
  • 1 tablespoon olive oil
  • 1 garlic clove (optional), pressed
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 small eggplant, chopped
  • 2 tomatoes, seeded and chopped
  • 1 teaspoon oregano
  • Salt and pepper (to taste)
  • 1/4 cup bread crumbs
  • 1/4 cup grated cheese
  • White paper
  • Wooden skewers
Directions

Cut all the zucchini in half lengthwise and scrape out the seeds with a spoon (they should now look like dugout canoes). Put the olive oil in a saute pan. Add garlic and turn the heat to low. Cook for 1 minute and add the onion and pepper. Mix and cook for 5 minutes. Add the eggplant. Mix. Cook for 4 minutes. Add the tomatoes and oregano. Mix. Cook for 5 minutes. Add salt and pepper and spoon into the zucchini boats. Sprinkle the bread- crumbs and cheese over each and drizzle some extra olive oil over them. Pre-heat the oven to 375 degrees. Place the boats in a baking dish and bake for 15 minutes or until lightly browned on top. If the boats have been refrigerated, allow them to come to room temperature before baking.

To serve: Make a sail by cutting out a large triangle from a piece of white paper. Fold it in half and tape it around a wooden skewer. Stick it in the boat where a sail should be.


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