Cheddar-Rosemary Zucchini Boats
Next, he sells his sole diamond and buys a steamer boat to continue his перевод steamer boat на русский.
Recipe Summary Cheddar-Rosemary Zucchini Boats
Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato.Ingredients | Water Steamer Boat¾ tablespoon butter¾ tablespoon olive oil3 cups crusty bread cubes2 teaspoons minced fresh garlic2 zucchini¾ tablespoon butter¾ tablespoon olive oil1 ½ cups chopped plum (Roma) tomatoes1 teaspoon finely chopped fresh rosemary½ teaspoon salt¼ teaspoon ground black pepper2 cups shredded Cheddar cheese1 egg, beatenDirectionsPreheat oven to 375 degrees F (190 degrees C).Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium heat. Cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes. Add garlic to the bread; cook and stir together for 1 minute. Remove to a plate and set aside to cool.Slice zucchini lengthwise with stem and flower ends intact. Use a small spoon to hollow out squash, leaving a 1/4-inch shell. Place squash boats in a large baking dish. Coarsely chop zucchini innards.Melt 3/4 tablespoon butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl and mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.Bake in preheated oven for 25 minutes. Remove and switch oven to broil. Cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes.Info | Water Steamer Boatprep: 25 mins cook: 35 mins total: 1 hr Servings: 8 Yield: 8 servings
TAG : Cheddar-Rosemary Zucchini BoatsMain Dish Recipes, Stuffed Main Dish Recipes, Stuffed Zucchini Recipes,
