Boat Labu Isi Konk Dan Callaloo (conch And Callaloo Stuffed Zucchini Boats)

Boat Labu Isi Konk dan Callaloo is a delicious dish from the Turks and Caicos Islands that features zucchini boats stuffed with conch and callaloo, a popular leafy green vegetable in Caribbean cuisine.

Boat Labu Isi Konk Dan Callaloo (conch And Callaloo Stuffed Zucchini Boats)

Ingredients

  • 4 zucchinis
  • 1 lb conch, diced
  • 2 cups callaloo, chopped
  • 1 onion, diced
  • 2 tomatoes, diced
  • 2 cloves garlic, minced
  • 1 scotch bonnet pepper, finely chopped
  • 1/4 cup coconut milk
  • 1/4 cup bread crumbs
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F.
  2. Cut the zucchinis in half lengthwise and scoop out the seeds to create "boats". Place them on a baking sheet.
  3. In a skillet, sauté the conch, callaloo, onion, tomatoes, garlic, and scotch bonnet pepper until the vegetables are tender.
  4. Stir in the coconut milk and bread crumbs, then season with salt and pepper.
  5. Spoon the conch and callaloo mixture into the zucchini boats.
  6. Bake for 20-25 minutes until the zucchinis are tender.
  7. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
20g
Fat
12g

Supplies

Baking sheet Skillet Spoon

Tools

Knife Cutting board Oven

Serving suggestions

Serve the Boat Labu Isi Konk dan Callaloo with a side of rice and peas for a complete Caribbean meal.

Tips & tricks

For a spicier kick, leave the seeds in the scotch bonnet pepper. Be cautious, as they are very hot!

Cost

$20