Stuffed Zucchini Boats


6 medium-sized courgettes
2 teaspoons salt
4 ounces processed Swiss cheese
1 small onion, chopped
1/2 teaspoon basil
2 ounces butter
3 tablespoons olive oil
3 tomatoes, skinned
1 pint stock
4 ounces Patna rice
Pinch oregano
4 ounces Parmesan cheese, grated


Wash courgettes and cut in half. Scoop out the centers and reserve. Sprinkle courgettes with salt, put them in a dish for an hour, then drain. 

Dice 3 ounces of the processed cheese. Put the chopped onion into a saute pan, with basil, half of the butter, 2 tablespoons oil, and the chopped centers of the courgettes. 

Cook very slowly over low heat until onion is tender. Add one tomato and the stock. Add rice and cook gently until all the liquid is absorbed. Then add the other tomatoes which have been chopped. Add Parmesan cheese and oregano and mix well. 

Fill the courgettes with the rice mixture and top with little pieces of remaining butter and cheese. Brush with remaining oil. 

Wrap in foil. Bake for 30 minutes on the center shelf of a fairly hot oven, 380-degrees. 

Serve very hot. 


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