you will need: sharp carving knife, stock pot, tongs, medium bowl, ice, paper towels, melon baller, mixing bowl, large spoon, baking dish
yields 4 servings
2 larger-sixed zucchini
4 tablespoons chives
8 ounces whipped cream cheese, softened
1 cup shredded pepper-jack cheese
1/2 cup shredded parmesan cheese
1/4 teaspoon cayenne pepper
preheat the oven to 350 degrees. start boiling, salted water in stockpot.
slice the zucchini in half lengthwise to make boats. blanch the halves in boiling for 2 minutes. reach with tongs to retrieve and immediately immerse the zucchini in an ice bath using medium bowl. remove. blot excess water from zucchini with paper towels.
use melon baller to hollow out zucchini by removing some of the middle pulp. leave at least a 1/4 inch wall.
combine cheeses, cayenne pepper, and chives in mixing bowl. stuff zucchini with cheese mixture and place in a lightly greased baking dish. bake for 8-10 minutes or until zucchini is heated through and cheese is melted.