ZUCCHINI BOATS
4 medium zucchini, ends timed, and halved lengthwise
2 tbs. butter
1/2 cup chopped onion
1/2 cup finely chopped ham
1 envelope Knorr Leek Soup Mix (found at Walmart)(optional)
1 1/2 cups half and half or almond milk
1/8 tsp. grated nutmeg
1/2 tsp. black pepper
1-1/2 cups grated Gruyere cheese
Preheat the oven to 400 degrees. Grease 13 by 9 inch baking dish. Put the zucchini in a large saucepan with water to cover and bring to a boil. Remove the zucchini from the water, drain, and, when they are cool enough to handle scoop the pulp from the center of the zucchini, leaving a 1/2 inch thick shell. Coarsely chop the pulp. Place the zucchini shells skin side down in the prepared dish.
To make the stuffing, melt the butter in 10 inch skillet over medium heat. Add the onion and cook it, stirring, until it is softened, about 4 minutes. Add the zucchini pulp and ham and cook the mixture, stirring for another 4 minutes. Add the soup mix and milk and bring the pot to a boil. Stir in the nutmeg and pepper and remove pot from the stove.
Stuff each zucchini with some of the stuffing mixture and then sprinkle the cheese on top. Bake the zucchini until the cheese is golden brown, about 15 minutes. serves 4
Nutritional values for this recipe: click here
Soup Mix Gourmet
4 medium zucchini, ends timed, and halved lengthwise
2 tbs. butter
1/2 cup chopped onion
1/2 cup finely chopped ham
1 envelope Knorr Leek Soup Mix (found at Walmart)(optional)
1 1/2 cups half and half or almond milk
1/8 tsp. grated nutmeg
1/2 tsp. black pepper
1-1/2 cups grated Gruyere cheese
Preheat the oven to 400 degrees. Grease 13 by 9 inch baking dish. Put the zucchini in a large saucepan with water to cover and bring to a boil. Remove the zucchini from the water, drain, and, when they are cool enough to handle scoop the pulp from the center of the zucchini, leaving a 1/2 inch thick shell. Coarsely chop the pulp. Place the zucchini shells skin side down in the prepared dish.
To make the stuffing, melt the butter in 10 inch skillet over medium heat. Add the onion and cook it, stirring, until it is softened, about 4 minutes. Add the zucchini pulp and ham and cook the mixture, stirring for another 4 minutes. Add the soup mix and milk and bring the pot to a boil. Stir in the nutmeg and pepper and remove pot from the stove.
Stuff each zucchini with some of the stuffing mixture and then sprinkle the cheese on top. Bake the zucchini until the cheese is golden brown, about 15 minutes. serves 4
Nutritional values for this recipe: click here
Soup Mix Gourmet
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