Zucchini Arks
Team: Newark Rainbow Warriors
Host School: Newark Street School
Age Group: Middle School
Ingredients
6 medium zucchinis
Salt and pepper, to taste
1 each - red, green, yellow, and orange peppers (small)
1 cup chopped broccoli
1 cup chopped onion
1 head garlic, finely chopped
¼ tsp. Italian Seasoning
½ cup prepared bread crumbs
1 ½ cup marinara sauce
½ cup parmesan cheese
2 cups shredded cheddar cheese
Preparation Instructions
Preheat the oven to 350° and coat a shallow baking pan with nonstick spray.
Trim the ends from the zucchini and halve them leaving a wall of ¼ inch or less on the sides and bottoms. Chop the pulp and reserve to be used later. Season the zucchini halves with salt and pepper; arrange them on the prepared baking pan.
Prepare the broccoli. Chop enough peppers for 1 cup and julienne the remaining peppers. Place thin pepper strips on prepared baking pan with zucchini halves and bake until zucchini is softened (about 15 min.)
Coat a large skillet with nonstick spray and heat. Place chopped onion in a skillet and heat until translucent (about 5-6 minutes). Add the garlic and continue cooking for one minute longer, then add 1 ½ cups chopped zucchini pulp, chopped peppers, and chopped broccoli. Season the mixture with Italian Seasoning, plus salt and pepper (to taste) and continue cooking until the vegetables are tender (cooked about ¾ through) and the entire mixture is lightly caramelized.
Add the bread crumbs. Cook for one minute longer. Stir in marinara and parmesan cheese. Cook only to incorporate cheese, take off heat when cheese is melted.
Divide the mixture between the hollowed “arks” and top each with about ¼ cup shredded cheese. Garnish tops with the roasted pepper strips. Bake for an additional 20 minutes, or until the “arks” are tender when pierced and the cheese is melted.
Makes 6-8 servings