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Ingredients
| zucchini squash: 3 whole squashes |
| white mushrooms: 1 cup (chopped) |
| red tomatoes (chopped): 1 cup (chopped) |
| black olives: 1/2 cup (chopped) |
| salted butter: 2 Tbl |
| dried sesame seeds: 1 tsp |
| garlic (minced): 1/2 tsp (minced) |
| whole plain yogurt: 1 cup |
| cucumbers (sliced): 1 cup (peeled and diced) |
| garlic powder: 1/4 tsp |
| fresh dill weed (sprigs): 1/2 tsp |
| lemon juice: 1 Tbl |
Stuffed Zucchini
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
3 serving(s)
Tags
- Cook zucchini in boiling water for 3 minutes; drain. This will soften the zucchinis so it'll be easy to cut and scoop. Once they are cool enough to touch, cut each one in half lengthwise. Scoop out the seeds; discard seeds. Place zucchini boats into 2 13x9 pans (cookie sheets would work too). Preheat oven to 350F.
- Toss together mushrooms, tomatoes, and olives. Place evenly into each boat.
- Melt butter in microwave. Add garlic and sesame seeds. Spoon evenly on top of each boat. Bake for 35 minutes. Zucchini should fall easily off a fork.
- While the boats are baking, combine yogurt, cucumbers, garlic powder, dillweed, and lemon juice. Let chill. Serve on top of warm zucchini boats.