Stuffed Zucchini Boats Zucchinis come in many sizes and a couple of colours (green & yellow) so they're very
patriotically Australian. They're also very versatile. This is one of my favourite recipes,
zucchinis stuffed with minced chicken, rice with a tomato and herb seasoning. May be made into
individual servings with small/medium zucchinis, or one big one. Although I used chicken, vegetarians
may care to replace the meat with finely chopped mushrooms. I find children love this dish.
Serves 4
(about 300g each)
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp extra virgin olive oil
400g raw minced chicken
300g cooked rice
(I like short grain rice for this dish)
1 tbsp kecap manis
(or other soya sauce)
2 tsp tomato paste
1 tsp sugar
2 tbsp strong chicken stock
1 tbsp chopped parsley
1 tbsp chopped mint
Pepper
2 tbsp grated cheese
Cut a wedge from each zucchini (a hatch), approximately 15cm x 4cm on a 300g zucchini. Scrape the
pulp from each wedge. Scrape the pulp from the inside of the zucchini to form a cavity (like making
a dugout canoe). Chop and reserve the pulp. In a large wok or pan, cook the chopped onion and garlic
for 3 or 4 minutes in the olive oil. Add minced chicken and cook a further 3 or 4 minutes. Add
zucchini pulp, tomato paste, kecap manis, sugar and stock. Season with pepper. Cook uncovered for
a few minutes to dry mixture a little. Remove from heat and stir through rice, mint and parsley.
Place zucchini boats side by side in a baking dish. Fill with vegetable mixture. Sprinkle on grated
cheese. Top with lids. Cover dish with foil. Bake in 180C oven for 25 or so minutes.Degree of difficulty:Low
Keepability: Keeps well and may be served cold or re-heated.
Mix 1 cup Greek-style natural yoghurt with a teaspoon of lemon juice, salt, pepper and
a 1/4 tsp paprika to be used as a dressing.
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