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Stuffed Cucumber Boats

Diet.Chef's picture
Ingredients
  Cucumbers 2 Medium, pared
  Cucumbers 2 Medium, pared and scored
  Salt 1 Teaspoon
  Cottage cheese 2⁄3 Cup (10.67 tbs)
  Italian parsley 2 Tablespoon, minced
  Chives 1 Tablespoon, chopped
  Granulated sugar 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Garlic 1 Clove (5 gm)
  Pepper 1 Dash
  Carrot 4 Teaspoon, shredded (1 Tablespoon Plus 1 Teaspoon)
  Carrot 1 Tablespoon
  Curry powder 1⁄4 Teaspoon
Directions

GETTING READY
1. Cut each cucumber lengthwise and then in half
2. Use a spoon to remove the seeds from the cucumbers and discard them
3. Sprinkle the cucumbers with salt and then place them upside down on a paper towel to drain

MAKING
4. In a small bowl, place all the rest of the ingredients except the shredded carrots.
5. Dry the inside of the cucumber with paper towels tp remove the water and the rest of the salt.
6. Stuff the cucumber with 1/4 of the cheese mixture; Garnish the cut sections with 1 teaspoon shredded carrot.
7. Cover and refrigerate until chilled.

SERVING
8. Serve cold

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Dish: 
Stuffing, Salad
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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