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Zucchini boats recipe with tomato and basil

Zucchini boats recipe with tomato and basil

Ingredients

3/4 cup raw jasmine or basmati grain 1 1/2 cups water or vegetable broth pinch salt 4 medium zucchini, halved lengthwise 1 tablespoon essential olive oil, plus much more for drizzling 1 small onion, chopped 2 garlic clove cloves, minced 1 stalk lemon grass, minced (make use of the bottom 3-inches from the stalk only) 1 jalapeno pepper, seeded and minced 1 large tomato, chopped 1 cup scooped, reserved zucchini pulp, chopped 8 leaves fresh tulsi, minced Salt and fresh-ground pepper, to taste

Instructions

  1. Place grain and water or broth inside a medium saucepan with salt and produce to some boil. Reduce heat, cover and simmer 25 minutes until grain is tender and all sorts of liquid is absorbed. Put aside.
  2. Scoop the seeds and pulp of zucchini halves, departing a thick covering having a cavity in every reserve seeds and pulp for stuffing.
  3. Preheat oven to 375F.
  4. Heat 1 tablespoon oil inside a large nonreactive skillet over medium heat. Saute onions, garlic clove, lemon grass and jalapeno peppers 2 minutes until tender. Add tomato plants and chopped zucchini pulp still saute one minute longer.
  5. Add tulsi and cooked grain. Season with pepper and salt. Mix well and employ to fill each zucchini cavity. Filling ought to be mounded about 3/4 inch above zucchini rim. Place zucchini alongside one another inside a baking dish having a small space between. Drizzle with essential olive oil, cover loosely with foil and bake 35 minutes until filling is heated through and zucchini is tender.

Dietary Info *per serving

  • Calories 232
  • Fat 4g
  • Cholesterol 0mg
  • Sodium 71mg
  • Carb 45g
  • Fiber 4g
  • Protein 6g

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