Baked Zucchini Boats Recipe

Ingredients

• small zucchini. . . 4
• dried porcini mushrooms. . . . ¼ 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. . . .¼ cup
• extra-virgin olive oil. . . .¼ cup

How to make Baked Zucchini Boats

1. Preheat the oven to 400o.
2. 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.
3. 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).
4. Soak the bread in the milk for 10 minutes; squeeze dry and crumble into a bowl.
5. Add the porcini, eggs, grana, salt, pepper, garlic, and marjoram; fold in the reserved zucchini pulp and stir well to combine.
6. Stuff the mixture into the zucchini boats; dust with the bread crumbs.
7. Place the zucchini in a roasting pan, drizzle with the olive oil, and bake 30 minutes.
8. Serve hot or at room temperature.

Notes