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Greek stuffed zucchini boats

Source of Recipe

Created from former winners


Recipe Introduction

Blue ribbon - Ethnic (non-Italian) 2009 Appearance: 38/40 – very appealing Texture: 18/20 Flavor: 40/40 “excellent"

Recipe Link: www.picturetrail.com/sfx/album/view/2687616

List of Ingredients

4 small-medium zucchinis
3 T each dried mint & dill
3 T Extra Virgin Olive Oil
3 T chopped fresh parsley
½ large onion, diced
2 medium eggs, beaten
½ bunch scallions, sliced
1 t. salt
2 tsp. minced garlic
¼ tsp white pepper
¾ pound crumbled feta cheese
Pam
¼ # shredded Muenster cheese
6 T Panko crumbs
½ cup raw basmati rice
6 T Parmesan cheese
paprika
chopped parsley for garnish




Recipe

1. Scoop out flesh of zucchinis with grapefruit knife, being careful to preserve an intact shell.
2. Dice the zucchini pulp.
3. Microwave rice in 2 cup of water on HI for 5 min. Drain.
4. Heat 2 T olive oil in large heavy skillet & add zucchini, onion, scallions, and garlic. Cook over medium heat until soft.
5. Remove and place in large bowl.
6. Add cheeses, rice, herbs, eggs, 1 T olive oil, salt and pepper; toss well to combine
7. Combine well; let rest for an hour.
8. Spray baking dish with Pam. Organize “boats” in dish, leaving a little space between each.
9. Spoon mixture into each shell
10. Sprinkle each with bread crumbs, Parmesan cheese and paprika respectively
11. Cover with foil.
12. Bake in 350 oven for 30 hour. Remove foil. Return to oven and bake 15 min. longer or until golden brown.
13. Garnish with fresh parsley