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Tomato Filled Zucchini Boats's picture
  Zucchini 4 Medium (Each About 6 Inches Long)
  Vinaigrette/Bottled italian dressing 3⁄4 Cup (12 tbs), divided
  Fresh tomatoes 3 Large, diced
  Diced green bell pepper 1⁄2 Cup (8 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Diced cucumber 1⁄2 Cup (8 tbs)
  Sliced fresh mushrooms 1⁄4 Cup (4 tbs)
  Chopped ripe olives 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), very finely chopped
  Salt To Taste
  Freshly ground black pepper To Taste
  Finely chopped parsley 1 Tablespoon (For Garnish)
  Salad greens 1 Cup (16 tbs) (For Serving)

Trim the zucchini; steam or cook in lightly salted simmering water until tender-crisp.
Plunge into cold-water to stop cooking; drain.
Slice each zucchini in half lengthwise and scoop out the seeds.
Place the zucchini boats in a shallow dish, cut side up.
Drizzle 1/2 cup of the dressing over the boats.
Cover and refrigerate for up to 24 hours.
When ready to serve, combine the tomatoes, green pepper, celery cucumber, mushrooms, olives and garlic with the remaining 1/4 cup dressing.
Season with salt and black pepper.
Spoon the tomato mixture into the zucchini boats.
Arrange the boats on a serving dish lined with salad greens and garnish with parsley.

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