Zucchini Boats With Corn Stuffing |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 23 |
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A very cool side dish or Main dish courtesy of Gattina's blog. Ingredients:
6 very small zucchini |
1 ear of fresh corn (boiled 10 minutes, cut the kernels off and coarsely chopped) |
1/2 red bell pepper diced |
about 1/2 cup bread crumb |
6 or more shallots finely sliced |
1/4 cup ground almond |
salt & pepper to taste |
toasted almond flakes for garnish |
Directions:
1. Heat oil (an inch deep) in a small skillet, fry the shallot slices over high heat until they're slightly firm and brown. Drain and save the oil
2. Pre-heat the oven to 350F/180C
3. Cut 1/3 of the zucchini from the top, hollow out leaving 1/2 cm-thick shell (boat). Save all the scrap for other cooking
4. Brush the boats allover with shallot oil, and sprinkle with salt
5. In a mixing bowl, combine spoonfuls of shallot oil, corn kernels, red pepper, ground almond and bread crumb (the latter adjustable according to how wet the content is). Salt and pepper to taste.
6. Scoop the stuffing into the boats, place them on tray and bake for about 20 minutes or until the zucchini slight soft and the top golden brown
7. Garnish with toasted almond flakes and fried shallot to serve
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