Zucchini Boats

I love pretty much everything that contains zucchini.  Stuffing zucchini just sounds like a delicious idea.  You can stuff it with veggies or with meat.  In this recipe I used only vegetables because I served it with with chicken parmesan.  You could also use a lean ground meat in the zucchini boat and serve with rice or pasta.  Or this could be the main component of a vegetarian meal.

Zucchini Boats

Recipe Makes 2 Servings

What you'll need:
- 2 excessively large zucchini
- 1/3 cup chopped white onion
- 1/3 cup chopped sun dried tomatoes
- 1/2 tbsp oil from sun dried tomato jar
- 1/2 tbsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp shredded asiago cheese

What to do:
1.  Preheat oven to 375*F.  Cut zucchini in half lengthwise.  Use a small spoon or a melon baller to scoop out the inside.  Leave a little bit of the white flesh attached to the green skin.  Chop the parts of the zucchini that were removed.

2.  Heat oil from sun-dried tomato jar in a large saute pan.  When oil is hot, add chopped zucchini, onion, and sun-dried tomatoes.  Cook 4 minutes, while stirring.  Add paprika, oregano, salt, pepper, and cheese and combine.  Stuff mixture into zucchini boats.  Cook in oven for 8 to 10 minutes, until zucchini boats are softened.