Thursday, August 11, 2011

Stuffed Zucchini

Zucchini.  Too many in the garden.  It just might be August where you live!

I don't mind zukes in abundance - they make great refrigerator pickles, are essential in ratatouille, and are delicious pan fried as well.  What I don't like are the big ones, when they start to get kind of "woody" and full of too many seeds.  6 inches is a lovely size to work with, but bigger than that, they lose their thrill for me.

Enter - Stuffed Zucchini!  The perfect solution to the "hate to throw it out, the neighbors don't want any more, and I'm tired of zucchini muffins" problem.

All you need are a couple of zucchini, some fresh tomatoes, bread crumbs, garlic and herbs or a seasoning blend, some parmesan cheese and a drizzle of olive oil!  Super simple and oh-so-tasty.

In case you say "I don't like zucchini," remember that this dish is about the stuffing, not the zukes.  They are merely a vehicle for the glory contained within.


Stuffed Zucchini

2 - 3 medium zucchini
4 roma tomatoes, or the equivalent of your tomato of choice, chopped
1/3 cup bread or cracker crumbs
1/4 cup grated parmesan cheese
1 clove garlic, minced
fresh basil or parsley, chopped
salt and pepper
(or substitute a dry seasoning blend you like)
extra virgin olive oil

Preheat oven to 375 (400 if you're in a hurry like I was tonight).

Cut the zucchini lengthwise.  Carefully scrape out the seeds and fleshy part, leaving about 1/4 inch thickness all around.  Cut a thin slice off of each zuke bottom, so they will lay flat in the baking dish.  Place in the bottom of a 9x13 baking dish.

In a medium bowl, combine tomatoes, crumbs, cheese, garlic, herbs, salt and pepper.  Fill each hollow of zucchini, heaping it up nicely.  Drizzle the tops with a bit of olive oil.

Add water to the bottom of the baking dish, just enough to cover the bottom about 1/4 inch deep.

Bake at 375 for 35-40 minutes (400 will take less time, maybe 25-30) until the stuffing is golden on top.  The zucchini should be just tender, but not at all mushy.



I turned one over so you could see the "flat" side.


The stuffing.


Little boats, stuffed and ready to bake.


Golden and delicious.  It's about the stuffing, you see.

1 comment:

  1. Mmm, looks yummy. I think chopped bacon or pancetta would be great in that too... but wouldn't anything be better with bacon?

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