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Vegetable Stuffed Zucchini Pizza Boats

Hey KS Fans,

It seems that I am always getting into my car to go shopping for groceries on a daily basis. I guess I am like the Europeans that way – I get inspired by my local market for what I am going to make for dinner that night. Good or bad habit, it definitely leads to some of my most creative dishes, like this Vegetable Stuffed Zucchini Pizza.

I was walking down the produce aisle looking for fresh ginger, when I came across the largest Zucchini’s I have ever laid my eyes on. I had to look twice to see if they were really zucchinis – they were that large!

Of course, having no will power and easily seducible by beautiful looking produce, I had to buy a few.

Right away I thought, I must stuff these zucchini’s with something cheesy and delicious. And I proceeded to buy my ingredients for a vegetable pizza, except I was not going to use a crust- I was going to use a Zucchini as my holder for all the tasty ingredients I normally put on my pizza.

My Vegetable Stuffed Zucchini Pizza Boats -For me this was the ideal meal, a carb free dinner filled with delicious vegetables, in tomato sauce with lots of melted cheese – YUM!

This recipe came out so delicious for dinner last night, that I am eating the left overs for lunch today!

Happy Stuffing!

Sarah

Note: This can be done with smaller zucchinis, try to pick the ones that are the most even in shape. If you want to make paraeve, I suggest stuffing these zucchinis with some vegetables and couscous or rice for another twist on this great idea.

 

Ingredients:

4  extra large zucchini , halved

2 tbsp. olive oil

1 red pepper, julienned

1 yellow pepper, julienned

1 small onion, diced

1 cup mushrooms, sliced

Kosher salt & black pepper

1 tsp. garlic powder

1 tsp. ginger

1tsp. cumin

1tsp. parsley

1 cup diced tomatoes

1 cup ricotta cheese, skim

2 cups shredded cheddar & mozzarella mix

 

Pre Heat Oven to 400.

Scoop out the inside of your zucchinis with a spoon. Reserve the pulp on a separate plate.

Bake in oven for about 10 minutes, remove from oven and set aside to cool. (you can skip this step if your zucchinis are smaller than the extra large ones that I used originally)

In a large frying pan, sauté the peppers, onions, mushroom, and all the spices in the olive oil for about 6 minutes. Place all the cooked vegetables in a mixing bowl, let it cool down for about 8 minutes and then add the reserved zucchini pulp, diced tomatoes and the ricotta cheese.

Spoon cheese vegetable mixture into the hollowed out zucchinis, filling them up to almost overflowing.  Sprinkle the tops generously with the shredded cheese mixture and bake in oven for about 15 minutes. Remove when zucchini’s have been cooked through and cheese has melted and is crispy golden.

Serve hot as a side dish or main meal.

 

 

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (3)

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  1. Esther says:

    Yummmm we used to have that in an eggplant shell, same idea though, ask my Mom!

  2. bracha says:

    This sounds yummy…will have to try it…I will let you know how it turns out…

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