Recipe courtesy of Jules Bass
Veggie Sailboats
- Yield: Yield: 4 servings
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
Ingredients
1 teaspoon oregano
Salt and pepper (to taste)
1/4 cup bread crumbs
1/4 cup grated cheese
White paper
Wooden skewers
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
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.