I make these fairly regularly (especially when zucchinis are in season) but every time I end up with something different. A brought these home from the farm where he's been working. The rest of the ingredients I had at home. You can find the last time I made zuccanoes here.
These were nice and just a tad spicy. Enjoy!
Ingredients
4 large zucchinis
8 oz mushrooms
1 jalape4 large zucchinis
8 oz mushrooms
1 jalapeño
1 red pepper
1/2 onion
2 chipolte peppers in adobo sauce
1/4 of a cilantro bunch
salt to taste
oil for sauteing
1 package cream cheese
1. Slice everything up but the zucchinis. Slice them in half.
2. With a melon baller, remove the zucchini innards. (you can use a spoon, but it isn't as neat). Slice the removed balls.
3. Saute all vegetables in a pan
4. When veggies are done, use burr mixer to puree them. (A blender would also work. Truly, it might be fun to try these without the puree step.)
5. Mix in cream cheese to the pureed mixture.
6. Return mixture to zucchini boats.
7. Bake at 350 degrees for 30-45 mins.
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