plunge zucchini squash halves into boiling slater water. Immediately remove pot from stove and let stand 8 minutes. Drain, then freshen in cold running water. Drain well and place cut side down on paper towels.
With a small spoon, carefully scoop out the centers to form small zucchini "boats" with 1/3-inch thick walls. Blot the cut sides with paper towels and place upside down to drain.
Blend the cream cheese, butter, sour cream, and mayonnaise. If the filling is too moist to hold its shape when forced through a pastry tube nozzle, blend in a little more cream cheese. Force the filling through a fluted nozzle of a pastry tube into the cavities of the zucchini "boats." Refrigerate.
Before serving, cut the boats in half lengthwise to form a slender, cheese-filled zucchini "finger." To serve plain, sprinkle with paprika, curry powder, minced fresh herbs, or chives (your choice).
Makes 6 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (262g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 222 (82%)|
|Amt Per Serving||% DV|
|Total Fat 24.6g||33 %|
|Saturated Fat 13.7g||68 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 74.1mg||23 %|
|Sodium 249.5mg||9 %|
|Potassium 596.5mg||16 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 7g|
|Protein 5.8g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 270
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