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Grilled Zucchini Boats With Rice And Cheese
Ingredients
- 4 med zucchini
- 4 Tbsp. pine nuts
- 2 1/2 ounce Bel Paese cheese
- 2 Tbsp. romano cheese
- 1 c. cooked rice
- 4 Tbsp. chopped basil
- 1 x green onion, thinly, sliced salt pepper extra virgin olive oil
Directions
- Scoop out the zucchini. Cut a thin slice from the zucchini to keep it from falling over.
- Boil in salted water for 3-4 min. Drain and pat dry.
- Toast the pine nuts on the grill.
- Combine the rice, cheeses, pine nuts, green onion, basil, salt and pepper. Fill the boats and brush side with extra virgin olive oil. Grill for about 6 min or possibly till heated through.
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