Baked Zucchini Boats
Fresh from the farm veggies are available at many of the farmer’s markets around San Antonio. Pearl Farmer’s Market (www.pearlfarmersmarket. com) offers seasonal vegetables and chef cooking demonstrations at Pearl Brewery every Saturday morning alongside the banks of the San Antonio River.
6 medium zucchini
1 (10 oz.) can diced tomatoes with chiles, divided
1/4 cup shredded Cheddar cheese
1 T. fresh lemon juice
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 (8 oz.) packaged shredded Mexican Blend cheese
Freshly chopped cilantro
Preheat the oven to 350 degrees.
Cut the zucchini in half lengthwise and carefully scoop out the pulp with a spoon, making sure not to tear the zucchini shells. Reserve the pulp.
In a medium-size mixing bowl, combine half the tomatoes with chiles, the reserved pulp, Cheddar cheese, lemon juice, garlic powder, and oregano. Fill the zucchini shells with this mixture, mounding slightly.
Place the zucchini “boats” in a 13 x 9 baking dish. Pour the remaining tomatoes with chiles over the zucchini. Bake for 25 minutes.
Remove from the oven and top with the Mexican Blend cheese. Return to the oven and bake for 5 more minutes or until the cheese is melted and bubbly. Sprinkle with fresh cilantro before serving.
Serves 6
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