Sunday, July 18, 2010

Zucchini Bake

We finally cooked one of the two big zucchinis from the garden. The other was gifted and awesomely prepared by Veronica last Wedneday night.

For mine, here's what I did.

I selected a rotisserie chicken and shredded the breast meat. Then I purchased some pesto made at the mustard seed market, a bag of sun dried tomatoes, portabella mushrooms, garlic, and feta cheese. Everything was mixed together and left to mingle in the fridge for about 2 hours.

The zucchini was then sliced down the middle and scooped completely clean until each side was a hollow boat. The insides were added to the previously combined deliciousness.

The zucchini boats were stuffed, Parmesan cheese was generously sprinkled over the tops and the boats were baked in the oven.

The end result - Taste-tastic.

The photo isn't the best because I was too lazy to pull out the Canon, but it does give you the picture.

Bon Apetit.

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