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.
JillSides, Vegetables1 Comment