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Italian >> Baked Zucchini Boats
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Italian >> Baked Zucchini Boats



small Zucchini. . . 4 Dried Porcini Mushrooms. . . . Cup Day-old Bread, Crusts Removed. . . . 4 Slices Milk. . 2 Cups Eggs. . . .2 Freshly Grated Grana Padano. . . .1/3 Cup Salt And Freshly Ground Black Pepper Garlic Cloves, Minced. . . 2 Minced Marjoram. . . . 1 Tablespoon Fresh Bread Crumbs. . . . Cup Extra-virgin Olive Oil. . . . Cup

preheat The Oven To 400o.
Cut The Zucchini In Half Horizontally And Scoop Out The Pulp With A Spoon; Chop The Flesh Into Small Dice And Place It In A Bowl.
Soak The Porcini For 30 Minutes In Warm Water To Cover; Drain And Mince, Rinsing The Porcini First To Get Rid Of Sand (strain The Soaking Liquid Through A Cheesecloth-lined Sieve And Reserve For Risotto Or Soup).
Soak The Bread In The Milk For 10 Minutes; Squeeze Dry And Crumble Into A Bowl.
Add The Porcini, Eggs, Grana, Salt, Pepper, Garlic, And Marjoram; Fold In The Reserved Zucchini Pulp And Stir Well To Combine.
Stuff The Mixture Into The Zucchini Boats; Dust With The Bread Crumbs.
Place The Zucchini In A Roasting Pan, Drizzle With The Olive Oil, And Bake 30 Minutes.
Serve Hot Or At Room Temperature.

Serves: 4 You can serve with your family and friends.
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