This recipe will make
5 medium (10 when halved) zucchini and 5 large (10 when halved) jalepeno
boats. My best tip is to only bake what
you plan to eat, then cover and save the rest of the mixture. Mixture will keep for 5-7 days in fridge. You can easily buy 1 zuke, slice it, stuff
it, bake it 15 mins and there’s a delicious lunch! Enjoy! –Emily
**This is a recipe that doesn't have to be too precise--- play with it!
INGREDIENTS:
5 medium zucchini or poblano peppers
5 large jalepenos
1 lemon
1 cups your favorite olives, pitted (a mix of types
is best)
8 oz goat cheese log (Whole Foods brand)
2 cups arugala finely chopped (optional)
2 cups arugala finely chopped (optional)
2 tbsp breadcrumbs (optional)
1/2 cup grape tomatoes (optional)-- for topping
1/2 cup grape tomatoes (optional)-- for topping
DIRECTIONS
Wash zukes and jals
Slice off stems and then slice in half, longways
Scrape out about half inch out of the inside
In a bowl, mix
goat cheese, chopped olives, arugala, juice of one lemon and breadcrumbs
Fill the zukes and jals
Bake 12 mins at 425
Enjoy!
(Before going in the oven):
(Before going in the oven):
