4 small zucchini squash
6 cups boiling, salted water
4 ounces light cream cheese, softened
½ cup shredded pepper jack cheese
½ cup shredded parmesan cheese
¼ teaspoon cayenne pepper
1 teaspoon dried chives
medium-size bowl of ice
Preheat the oven to 350º.
Slice the zucchini in half lengthwise to make boats, then blanch the halves in
boiling, salted water for 2 minutes. Drain, and immediately immerse the zucchini
in an ice bath. Once the squash is cold, drain thoroughly, blotting excess water
with paper towels. Using a small spoon, hollow out the zucchini by removing some
of its pulp, leaving at least ¼" wall. Combine the cheeses, cayenne
pepper, and chives in a mixing bowl. Stuff the zucchini boats with the cheese
mixture, and place them in a lightly greased baking dish. Bake 8-10 minutes,
until the squash is heated through and the cheese is melted. |
