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  • Stuffed Zucchini Boats with Sun Dried Tomato Pesto Stuffing

    Stuffed Zucchini Boats with Sun Dried Tomato Pesto Stuffing

    Stuffed Zucchini Boats with Sun Dried Tomato Pesto Stuffing

    Serves 6

     

    These stuffed zucchini boats are delicious & impressive enough for a dinner party & oh so convenient because you can do all the prep ahead. Serve as a side dish with Pan Seared White Salmon with Blueberry Port Wine Sauce.

     

    What You’ll Need:

    A Food Processor
    A Kitchen Knife
    A Grapefruit Knife
    A Grapefruit Spoon
    A 13×9 Baking Dish
    A Piece of Parchment Paper
    A Piece of Tin Foil
    A Serving Platter

     

    Ingredients:

    3 Medium Zucchini
    1/4 almond flour
    1/4 Cup Sun dried Tomatoes in Oil, Drained & Chopped (About 10)
    1/4 Cup Fresh Basil, Chopped
    1 Tsp Minced Garlic
    1/2 Tsp Sea Salt
    1/2 Cup White Wine
    20 Grinds Black Pepper
    A Small Bunch of Curly Parsley (as garnish)

     

    How To Put It Together:

    1) Preheat oven to 425 degrees.

     

    2) Slice off the ends of the zucchini and discard. Slice the zucchini in half lengthwise. Using a grapefruit knife, slice around the seed section of the zucchini. Make sure not to go too deep so that you do not pierce the bottom of the zucchini boat. Now make cross slices to make it easier to scoop out the center of the zucchini. Using a grapefruit spoon, scoop the zucchini flesh out into the food processor. Repeat with the other five zucchini boats. Gingerly, slice a long ribbon off the bottom of each boat to stabilize the zucchini boat. Set the zucchini boats aside for now.

     

    3) Chop the basil roughly and add it to the food processor. Slice the sun dried tomatoes and add them to the food processor. Now add the almond flour and the fresh basil. Process briefly just to get the ingredients roughly chopped. Remove the top and add a half a teaspoon of sea salt, 20 grinds of fresh black pepper and a teaspoon of garlic. Remove the bowl from the food processor and carefully remove the blade. Using the same grapefruit spoon, fill each zucchini boat with the sun dried tomato pesto. Place all six boats in a baking dish, lining them up like soldiers. Carefully pour the white wine into the baking dish from one corner making sure no to disturb the zucchini boats. Cover the the baking dish with a piece of parchment and top the parchment with tin foil. Place the baking dish in the center of a preheated 425 degree oven for 15 minutes.

     

    4) Transfer the zucchini boats to your work surface. Place the zucchini boats on a serving platter and decorate with parsley.

     

    5) Serve and enjoy!

     

    Nina’s Tasty Tip:

    This dish is equally as delicious with Asian eggplant.

     

    Nutrition:

    77 Calories
    3 grams Protein
    6 Grams Total Carbohydrate
    2 Grams Dietary Fiber
    2 Grams Sugar
    4 Grams of Total Fat
    0 Grams Saturated Fat
    0 Grams Trans Fats
    0 Grams Cholesterol
    36% RDA Vitamin C
    19% RDA Manganese
    14% RDA Vitamin K
    13% RDA Vitamin B6
    11% RDA Riboflavin
    11% RDA Potassium
    10% RDA Magnesium
    • Glycemic Load: 2
     

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