Drawing upon inspiration from a fellow food blogger, my roomie, a friend, and I set out one Fall evening to duplicate the yummy looking stuffed zucchini boats at FoodMayhem. There was also a failed attempt at making a low-fat salmon patty that night, but let’s not get into the nitty gritty details. =)
We followed the recipe fairly closely, omitting the fresh lemon juice and paprika. Alas, we also had to manage around our tight condiment restraints, so dried parsley flakes replaced the fresh, chopped ones.
This recipe makes about 20 stuffed boats
Ingredients:
5 zucchini
3/4 cup breadcrumbs
8 cloves garlic, minced
1/4 cup olive oil
parsley (preferably fresh, chopped)
salt and pepper to taste
Zucchini from the Farmer’s Market on 52nd St between 9th and 10th is extremely affordable (to the point where even I’m crying out, “SO CHEAP!”). If you live around that area in Hell’s Kitchen, I definitely recommend purchasing your fresh fruits and vegetables there.
Instructions:
1) Preheat oven to 350 degrees. Cover a baking sheet with aluminum foil and brush with olive oil.
2) Wash the zucchini and cut into 3 inch segments.
3) Cut all zucchini segments in half lengthwise.
4) Cut a thin strip off the curved side of each zucchini so it has a flat surface to rest on. Keep that cut-off strip.
5) Use a spoon to scoop out the middle of the zucchini.
6) Remove the seeds from the flesh that was scooped out. Dice up the remaining flesh and the strip you saved from step 4.
7) Combine the diced zucchini with the bread crumbs, parsley, garlic, and olive oil. Season with salt and pepper.
8) Arrange the zucchini boats on the prepared baking sheet and sprinkle lightly with salt and pepper. Fill the empty boats with the zucchini bread crumb filling.
9) Bake in the oven for 20 minutes. Serve immediately.
Look at that beautiful golden crust. Ooh la la.
Our meal was rounded out by a delicious fruit smoothie concoction. Putting those frozen berries to work!
I've been told that a certain smile breaks across my face whenever the subject of food is brought up, a smile that radiates the purest forms of delight and happiness. Food transcends beyond the smell and taste of what's presented in front of me; it's an experience to be enjoyed, indulged, shared with those I love. Working and living in NYC continually opens culinary doors, from hole-in-the-walls to upscale (even stuffy) dining. I never take any morsel of food for granted, and I'm often THAT girl at the table found licking her plate at the end of the meal.
{ 4 comments… read them below or add one }
Oh yum! This looks so yummy!
Hi Ling, My name is Regina I´m from Brazil and last night I was seeking for: Caesar Salad from China Grill and I found your blog. Congratulations for it. It is one of the most beautifull (for the pictures and layout) and interesting blog that I have ever seen in the web.
Well, sorry for my english, but it´s a long time that I don´t practise it. I´ve been in China Grill (Miami) once, so many years ago and I had that salad that I couldn´t forget anymore… Could you give me some informations about that salad?
Besides the cashews, ginger and wontons, do you remeber if is there anything else like chicken or shrimp? About the souce is the regular one that usually goes to Caeasar Salads? And I just don´t remeber what wontons is. Could you try to describe it? I would like to do this recipe at home to my husband. Thanks a lot for your help and congratulations again. Regina
Marvellous!!! It was Great! Thanks for this recipe “Stuffed Zucchini”
It’s been a few years since I lived in NYC, but I remember that market. It had crafts and stuff too. GREG