- 3 large or 6 small zucchini squash
- 1 tablespoons [15 g] butter
- 1 small garlic clove, finely minced
- 1 cupful [225 g] grated Cheddar cheese
- 1 teaspoon [5 mL] oregano or basil
- 6 to 7 soda crackers, crushed
- Paprika
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- Wash zucchini; cut 5 to 6 slits into each zucchini.
- Arrange zucchini onto an upside-down glass pie plate.
- Microwave on 'HIGH' for 6 to 8 minutes.
- Leave to cool for 10 minutes.
- Half zucchini; remove fibers and seeds.
- Crush pulp in peel.
- Melt butter on 'HIGH' for 1 minute.
- Mix in garlic.
- Microwave on 'HIGH' for 40 seconds.
- Puree garlic; mix in grated cheese, oregano or basil and crushed soda crackers, until well blended.
- Check for seasonings.
- Set aside puree into a bowl or evenly stuff each zucchini peel half.
- Set aside, at room temperature, until ready to serve [do not refrigerate].
- Just before serving, sprinkle stuffed zucchini with paprika.
- Microwave on 'MEDIUM-HIGH' for 8 to 10 minutes.
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