*  Exported from  MasterCook  *

                              Zucchini Boats

Recipe By     : Susan Feniger and Mary Sue Milliken
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       * Italian
                Zucchini

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         Firm zucchinis, with skin
   2      tablespoons   Unsalted butter
     3/4  cup           Ground almonds
     1/2  cup           Heavy cream
   1      teaspoon      Salt
     1/2  teaspoon      Freshly-ground black pepper
     3/4  cup           Parmesan cheese
     1/4  cup           Fine dry bread crumbs

   Trim and discard zucchini ends.  Working with the 3 widest, cut across width into 2-inch lengths.  Using a melon baller or small spoon, scoop out inner meat and seeds of each 2-inch piece, leaving a thin base at bottom so  boat? stands for stuffing.  Place scooped-out centers into a food processor.
   Roughly chop the  remaining zucchini. Add to food processor and puree until well chopped.
   Bring a medium pot of salted water to a boil.  Blanch zucchini boats just until they begin to soften, about 2 minutes.  Immediately refresh in a bowl of iced water.  Drain and arrange, flat-side down, in a large jelly roll pan or roasting pan.
   Preheat oven to 375 degrees.
   Melt butter in a medium saucepan over medium-high heat.  Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes.  Stir in nuts, cook for 1 minute, then add cream, salt, and pepper.  Bring to a boil.  Cook until cream thickens, about 3 minutes.  Add 1/2 cup Parmesan cheese and all bread crumbs.  Remove from heat and stir until smooth.
   Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture.  Pour boiling water into pan containing filled zucchini boats until it rises about 1/4-inch, to form a water bath.  Bake 15 minutes.
   Heat broiler.  Sprinkle remaining Parmesan cheese over tops and place under broiler until slightly golden, about 1 minute.  Serve immediately.
   This recipe yields 6 servings.

   Recipe Source:
TOO HOT TAMALES WORLD TOUR  with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # WT-1B24 broadcast 04-21-1998)
Downloaded from their Web-Site  -  http://www.foodtv.com

  Formatted for MasterCook by Joe Comiskey, aka MR MAD  -  jpmd44a@prodigy.com   -or-   MAD-SQUAD@prodigy.net

     04-21-1998



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