Zucchini Boats

Zucchini Boats Posted in Vegetable Dishes Ingredients •Zucchinis……………………………………………………5medium •Oliveoil…………………………………………………….2Tsp •Yellow asafetidapowder……………………………..¼ Tsp •Bell pepper,chopped…………………………………..2 •Carrots,shredded……………………………………….2 •Dried sweetbasil…………………………………………1Tsp •Fresh rosemaryleaves………………………………….1 Tsp (if unavailable, substitute with ½ Tsp ofdried rosemary) •Salt…………………………………………………………….1Tsp •Ground black pepper…………………………………..½ Tsp •Cheese, grated(optional)………………………………2 Tbsp Preparation

Serves 4-5 By Anand Lila Devi Dasi « Spicy Cauliflower with Braised Tomato Veggie with Black Soy Beans »

•Zucchinis……………………………………………………5medium •Oliveoil…………………………………………………….2Tsp •Yellow asafetidapowder……………………………..¼ Tsp •Bell pepper,chopped…………………………………..2 •Carrots,shredded……………………………………….2 •Dried sweetbasil…………………………………………1Tsp •Fresh rosemaryleaves………………………………….1 Tsp (if unavailable, substitute with ½ Tsp ofdried rosemary) •Salt…………………………………………………………….1Tsp •Ground black pepper…………………………………..½ Tsp •Cheese, grated(optional)………………………………2 Tbsp

1. Cut off the heads and slice the zucchinisin half, lengthwise. Scoop out the insides, leaving a littleflesh around the skin to ensure that the zucchini doesn't loose its shape.Coarsely chop the inside flesh of the zucchini. Set aside. 2.Heat oil in a pan over moderate heat;sprinkle asafetida, then drop the bell pepper, carrots and choppedzucchini flesh. Add the herbs, salt and black pepper. Cookstirring often for 6-7 minutes, or until the vegetables aretender. 3.Preheat the oven to 350 F/180 C. Spoon thefilling into the zucchini shells. Place on a greased bakingdish and bake for 25- 30 minutes or until the zucchinis aretender. Sprinkle with cheese if desired. Serve hot.