Creamy Veggie Stuffed Cucumber Boat
Ingredients
1 cucumber
1 white onion (minced)
4 cloves garlic (crushed)
1 tbsp tomato pasta
1/4 squash (diced)
1 stalk celery (chopped)
1 red bell pepper (seeded and diced)
1 eggplant (diced)
1 tomato (seeded and diced)
2 sliced tasty bread
1 cup Carnation Evap
1 lemon
vegetable oil
parsley
parmesan cheese
salt
pepper
Procedures:
1. Par boil cucumber for 2 minutes until fork tender. Set aside.
2. Cut a large oval shape out of the cucumber. Cutting horizontally, following the lines on the cucumber. Use a spoon to scrape out the cucumber flesh and set aside.
3. In a large non-stick skillet, heat oil and saute onion and garlic.
4. Add the rest of the veggies one after the other, as listed. Season with salt and pepper and squeeze half a lemon.
5. Add tomato paste. Cook for another minute.
6. Soak the tasty bread in Carnation Evap. Then add in your veggie mixture. Cook another 2 minutes.
7. Spoon the mixture in your cucumber boat. Top with parmesan cheese and garnish with parsley.
Your review for Creamy Veggie Stuffed Cucumber Boat