ZucchiniBoats
By Anand Lila devi dasi
Ingredients
•Zucchinis............................................................5medium
•Oliveoil.............................................................2Tsp
•Yellow
asafetidapowder...................................¼
Tsp
•Bell
pepper,chopped.........................................2
•Carrots,shredded..............................................2
•Dried
sweetbasil................................................1Tsp
•Fresh
rosemaryleaves........................................1
Tsp
(if unavailable, substitute with ½ Tsp
ofdried rosemary)
•Salt......................................................................1Tsp
•Ground black
pepper.........................................½ Tsp
•Cheese,
grated(optional)....................................2
Tbsp
Preparation
1. Cut off the heads and slice the
zucchinisin half, lengthwise.
Scoop out the insides, leaving a littleflesh
around the skin to ensure that
the zucchini doesn't loose its
shape.Coarsely chop the inside flesh of
the zucchini. Set aside.
2.Heat oil in a pan over moderate
heat;sprinkle asafetida, then
drop the bell pepper, carrots and
choppedzucchini flesh. Add
the herbs, salt and black pepper.
Cookstirring often for 6-7
minutes, or until the vegetables
aretender.
3.Preheat the oven to 350 F/180 C. Spoon
thefilling into the
zucchini shells. Place on a greased
bakingdish and bake for 25-
30 minutes or until the zucchinis aretender.
Sprinkle with cheese
if desired. Serve hot.
Serves
4-5
