Crunchy Stuffed Zucchini Boats
Ingredients
2 medium zucchini (6 to 8 inch each), parboiled
1/2 cup finely chopped mushrooms
1/4 cup chopped onion
1/4 cup chopped tomato
2 tsp. vegetable oil
20 Unsalted Tops Saltine Crackers, finely crushed, divided
1/2 tsp. dried oregano leaves
1/4 tsp. garlic powder
2 Tbsp. margarine or butter, melted
Directions
Preheat oven to 350.F. Cut zucchini in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
Chop zucchini pulp; mix with mushrooms, onion and tomato. Heat oil in small skillet on medium heat. Add vegetable mixture; cook and stir 3 min. or until onions are crisp-tender. Remove from heat; stir in 1/3 cup of the cracker crumbs and the seasonings.
Spoon evenly into zucchini shells; sprinkle with combined remaining cracker crumbs and margarine. Bake 20 to 25 min. or until heated through.
Source: kraftcanada.com
2 medium zucchini (6 to 8 inch each), parboiled 1/2 cup finely chopped mushrooms
1/4 cup chopped onion
1/4 cup chopped tomato
2 tsp. vegetable oil
20 Unsalted Tops Saltine Crackers, finely crushed, divided
1/2 tsp. dried oregano leaves
1/4 tsp. garlic powder
2 Tbsp. margarine or butter, melted
Directions
Preheat oven to 350.F. Cut zucchini in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
Chop zucchini pulp; mix with mushrooms, onion and tomato. Heat oil in small skillet on medium heat. Add vegetable mixture; cook and stir 3 min. or until onions are crisp-tender. Remove from heat; stir in 1/3 cup of the cracker crumbs and the seasonings.
Spoon evenly into zucchini shells; sprinkle with combined remaining cracker crumbs and margarine. Bake 20 to 25 min. or until heated through.
Source: kraftcanada.com
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