15-20 minutes

15-20 minutes (Can make ahead and bake later)

2-4 as an entrée; 6-8 appetizer or side dish portions

Stock pot

1-2 Qt. Mixing Bowl

1 Qt. Sauce Pan or Small Skillet

Paper Towels

8×8 Baking Dish (a Baking Sheet with sides will also work)

• 2 washed zucchini at room temperature- choose zucchinis that are approximately 8 inches long and 2 inches wide and straight, not crooked
• 1/8 cup minced fresh onion
• ½ cup  (2 ounces) Cheese- choose a mild, white cheese such as gruyere, gouda, Swiss, Jarlsberg (but not mozzarella or feta)
• 1/3 cup heavy cream
• 1 egg
• ½ cup unseasoned breadcrumbs (not Panko)
• 1/3 cup ground, unsalted almonds (almond flour is too fine- the almonds add texture)
• 1 tsp Beggs Bold Blends Caribbean Seasoning (or use the less flavorful ¼ tsp ground cloves)
• 1 T melted butter
• 1 T olive oil
• Salt

1. Preheat oven to 400F
2. Fill a stockpot with at least 4 inches of water (large enough for 2 zucchinis to float in) and bring it to a boil.
3. Remove the ends from the zucchini.
4. Carefully slip the zucchini into the boiling water.
5. Set timer for 10 minutes. DO NOT OVERCOOK!
6. Carefully remove zucchini and drop into an ice bath or run cold water over them to stop the cooking.
7. Place the cooked zucchini onto a plate.
8. Carefully slice each zucchini lengthwise and place skin side down.
9. Leaving about ¼ inch on the bottom and sides, use a spoon to scoop the flesh out and place it on a cutting board.
10. Chop the zucchini flesh.
11. Shake a good amount of salt over the flesh-side of the zucchini boats and lay them flesh-side down on paper towel.
12. Place olive oil and minced onion into the saucepan. Using medium heat, sauté the onion for about 3 minutes, then add the chopped zucchini and sauté another minute or two.
13. Scrape the onion and zucchini into the mixing bowl. Add the almonds, cream, all but a tablespoon of the breadcrumbs and all but a tablespoon of the cheese. Mix thoroughly
14. Add the egg and the Beggs Bold Blends Caribbean Seasoning to the stuffing mix and combine thoroughly.
15. Arrange the zucchini halves on the baking dish and fill with the stuffing mix to make high domes.
16. Sprinkle remaining cheese and breadcrumbs on top and then drizzle the butter on top.
17. Place in preheated oven and bake until the cheese and breadcrumbs are golden brown.

Serve warm or room temperature. If slicing to use as appetizers, cut while warm and arrange on a platter.