Serves 6–8

INGREDIENTS:

4 organic zucchini squash
3 TB organic butter or balance butter
1/2 onion, minced
2 tsp chili powder
1/2 tsp sea salt
4–6 garlic cloves
1 tsp cumin seeds
11/4 cups organic whole wheat breadcrumbs
1/4 cup grated organic Parmesan cheese

Gazpacho Sauce:

2 TB organic red wine vinegar
2 cloves organic garlic
1/4 cup organic extra virgin olive oil
4 large ripe organic tomatoes, seeded and finely chopped
1 organic green bell pepper, seeded and finely chopped
1 large organic cucumber, peeled, seeded and finely chopped
1 cup organic tomato puree
juice of one organic lemon
sea salt, to taste
ground black pepper, to taste
Tabasco sauce (optional), to taste

DIRECTIONS:

Cut each zucchini in half both ways to make 4 pieces from each squash. Parboil zucchini by boiling in water for about 5 minutes. Hollow out the zucchini using a teaspoon to scrape out the seeded area and create "boats." Set aside.

Melt butter in a skillet and sauté onion until translucent, about 5 minutes. Add chili powder, salt, garlic, and cumin. Stir and cook about 3 minutes.

In a bowl, combine onion/spice mixture with bread crumbs and Parmesan cheese. Stuff zucchini boats with bread crumb/onion mixture. Bake at 350°F for 15 minutes until breadcrumb stuffing browns on top.

Prepare the sauce: process vinegar, garlic and olive oil in a blender or food processor until smooth. Combine in a large bowl with vegetables, puree and lemon juice. Season to taste with salt, pepper and Tabasco (if desired).