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Tuesday, 20 March 2012

Stuffed Zucchinis!

About 2 months ago, a Clancy's opened up near us. We went in the first couple of days and splurged (and I mean SPLURGED) on two zucchini boats to have with our dinner. Well, at almost $4.00 each (for half a zucchini, people!) I knew we'd never be buying them again - but they were too good to not try to recreate. And I think I did a pretty decent job.

So here's my recipe!
*disclaimer - I don't measure when I cook - just do what feels right to you - this isn't baking, it's not going to rise/fall/etc - if you like more or less of something - do it!*


feta cheese
sundried tomatoes
kalamata olives (I buy them pre-sliced, because otherwise you'd have to pit those suckers!)
Club-House "greek" spice mix


Put your zucchinis in the microwave for a couple of minutes to soften them up - this will shorten the cooking time and make it easier to scoop them out into "boats"

Cut your zuke in half lengthwise and scoop it out to make a boat - put the insides that you scooped out into a bowl (after chopping it up a bit) or into a food processor

Mix in with the zucchini insides: feta cheese, kalamata olives, sundried tomatoes, garlic (minced) and Club-house "greek" spice (so you know - the label says it includes things like: basil, oregano, sundried tomato, dried peppers, salt, onion powder and lemon powder (WHAT is lemon powder?!) in case you can't get Club-house mix). If it's in a bowl, mix it up with a fork, crushing it a bit, or if it's in a food processor mix it until it's pretty blended and the sundried tomatoes and olives are chopped up quite a bit.



Stuff the mixture into your zucchini boats and put it on a pan lined with parchment paper (don't skip this step if you're like me and like super-fast clean up!)

Bake at 425 degrees F for about 25 minutes. You're done!

Serve warm.

Clean up - throw out the parchment paper and give your pan a wipedown - voila!


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