INGREDIENTS

2 cups  Water  
1 Tbsp.  Salt  
4 Large Zucchini  
1 Tbsp.  Olive Oil  
1/3 cup Minced Shallots  
1  10" Heat Pressed Flour Tortilla (10420) , chopped into 3/4 cup of crumbs 
1/4 cup Finely chopped Sun Dried Tomatoes  
1 1/4 cups Grated Manchego Cheese  
3/4 cup Chopped Serrano Ham  
2 Tbsp. Minced Fresh Oregano  
1/4 tsp.  Cayenne Pepper Sauce Pepper 
1/4 tsp.  Salt  

DIRECTIONS

1.) Pre-heat oven to 350 F. Place water and salt in a pot and bring to a boil. Slice zucchini in half lengthwise. Blanch zucchini for 4 minutes. Transfer to ice water to cease cooking. Remove from water.

2.) Remove the most of the flesh of the zucchini to form a boat, leaving the skin intact. Finely chop the zucchini flesh and set aside.

3.) In a large skillet, heat the olive oil and sauté the shallots until softened. Add chopped zucchini and cook for 8 minutes. Remove from heat and mix in the remaining ingredients. Fill the zucchini boats with filling and bake for 45 minutes.

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