Weelllll, maybe a little... It does have tomatoes involved...
I've found this no fail delicousness via my tomato pie creations.. It involved Dukes mayonnaise (is there any other kind? no. stop buying Kraft and Hellman's and light mayo in general, esp if you're in the south.. it's like the one thing I don't buy light), an Italian blend of cheese, a squirt of lemon juice and a squirt of hot sauce. I generally used Crystals, but we were out so I went Siracha on this and was not disappointed! I have no idea what I used, so I'm going to ballpark this!
Stuffed Zucchini Boats
1 decent sized zucc
2 Roma tomatoes
2-3 heaping tablespoons of Duke's mayo
1/3-1/2 cup of Italian blend cheese (I used reduced fat)
little squirt of lemon juice
hot sauce to taste
little bit of fresh basil (if you're in a bind, fresh will do
Parmesan cheese block
Directions:
- Preheat oven to 400
- slice the tomatoes into about 1/4 inch slices then halve slices, arrange flat on a paper towel, and sprinkle with a little salt... This help to get as much moisture out as possible.. between the zucc and toms, you'll need to do this..
- mix up the mayo, cheese, lemon juice, and hot sauce.
- halve the zucc... scrape out the seeded area. Be careful not to take too much out.. leave at least 1/3 inch thickness.
- chop basil (hoping you're using fresh!)
- spread a thin layer of mayo-cheese mixture on the bottom of the zucc
- arrange the half moon shaped tom slices alternating, so no area is left exposed
- cover with the remaining mayo-cheese mixture
- grate fresh parm on top
- bake 15-25 mins (I have a convection over, so my cooking times are different than conventional - I suggest setting a timer and checking ever 5 minutes or so..
I have used this mixture in so many variations, I wonder what I can't use the tomato pie angle on! If it ain't broke, don't fix it!
