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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 3 |
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A vegetarian version of stuffed zucchini involving sesame seeds. Ingredients:
3 zucchini |
1 cup mushroom, chopped |
1 cup tomato, chopped |
1/2 cup black olives, chopped |
2 tablespoons butter |
1 teaspoon sesame seeds |
1/2 teaspoon garlic, minced |
1 cup plain yogurt |
1 cup cucumber, peeled and diced |
1/4 teaspoon garlic powder |
1/2 teaspoon dill weed |
1 tablespoon lemon juice |
Directions:
1. Cook zucchini in boiling water for 3 minutes; drain. This will soften the zucchinis so it'll be easy to cut and scoop. Once they are cool enough to touch, cut each one in half lengthwise. Scoop out the seeds; discard seeds. Place zucchini boats into 2 13x9 pans (cookie sheets would work too). Preheat oven to 350F.
2. Toss together mushrooms, tomatoes, and olives. Place evenly into each boat.
3. Melt butter in microwave. Add garlic and sesame seeds. Spoon evenly on top of each boat. Bake for 35 minutes. Zucchini should fall easily off a fork.
4. While the boats are baking, combine yogurt, cucumbers, garlic powder, dillweed, and lemon juice. Let chill. Serve on top of warm zucchini boats.
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