ZUCCHINI BOATS 
3 lb. zucchini cut in half lengthwise
1 lb. chopped chuck
1 c. fresh tomatoes, cut into small pieces
Parmesan or Romano cheese (optional)
2 garlic cloves, minced
Salt and pepper to taste
1 med. to lg. onion or scallions or both
3 tbsp. fresh parsley (dry herbs may be substituted)
3 tbsp. fresh oregano
3 tbsp. fresh basil
3 tbsp. watercress
2 tbsp. marigold petals
2 tbsp. olive oil

Scoop pulp out of zucchini halves and discard seeds. Cut up pulp and brown in olive oil with onions, garlic cloves and scallions. Add tomatoes, parsley, oregano, basil, watercress and marigold petals and simmer 15 to 20 minutes. Brown chopped chuck separately, drain and mix with other ingredients. Add salt. Taste and correct seasoning, if necessary. Fill cavities of zucchini, sprinkle thin layer of grated cheese on top. Place zucchini boats in baking pan with foil and bake at 350 degrees until done, about 45 minutes. Remove foil for last 10 minutes of cooking. Serve on bed of brown rice.

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