The problem with growing your own zucchinis is that they go from being “normal” sized to enormous overnight and you end of with a pile of zucchinis that look like these 4kg beauties. It takes a lot of zucchini recipes to use these up, so I decided to make a stuffed zucchini, the only problem was that most stuffed zucchini recipes use tomato, which Oscar can’t have. The alternative was to make a “creamy” version, using Ricotta.
While I was making these Oscar asked what I was doing. “Making zucchini boats for dinner.” “Will they have doors?” Thinking quickly I replied “No, but they’ll have sails.” A bamboo skewer and half a piece of wrap bread made it so. The boat is optional of course!
Stuffed Zucchini (Moderate Salicylate, Low Amines, Low Glutamates)
- 1 cup brown rice
- 1 large (4kg) zucchini
- 1 leek, finely sliced
- 1 cup cooked chicken, finely chopped
- 1/2 cup beans, finely sliced
- Canola oil spray
- 2 garlic cloves, chopped
- 1 tblspn sunflower oil
- 250g smooth light ricotta
- Pinch of salt
- 1/2 cup grated low fat cheese
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| Stuffed Zucchini Boats |
- Cook the rice.
- Preheat the oven to 180 C. Spray a baking tray with the canola oil spray.
- Wash the zucchini then cut in half length ways. Scoop out and discard the seeds. Scoop out and retain the flesh, leaving 1cm of flesh around the skin. Place the skins on the baking tray.
- Finely chop the zucchini flesh and squeeze out the excess liquid.
- Heat the oil in a frying pan over medium heat. Cook the leek and garlic for 2 to 3 minutes, then add the zucchini for another 2 to 3 minutes. Transfer to a large bowl.
- Add the beans, chicken, cooked rice, salt and ricotta to the zucchini mixture and mix until well combined.
- Spoon the mixture into the zucchini shells and top with grated cheese.
- Bake in the oven for 30 minutes. Slice the skins into portions and serve immediately.
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| Stuffed Zucchini Boats |
Hey thanks!
Thanks Libby, your blog looks great as well, and I am now following it and will add it to my side bar.
Hi Oscar's Mum, Looks like a great website. I have forwarded your blog details to a couple of relatives who are trying to avoid the things you do. You're doing a great job.
My blog is very similar to yours but avoiding different things – gluten, dairy, egg and nuts – due to allergies.
http://cookingforfoodallergykids.blogspot.com/