Several of you have asked about the stuffed zucchini recipe – the stuffing of which was pictured in the first lot of Summer Photo Series shots. Of course I am happy to oblige.
I’m sure that this recipe could be considered anyone’s stuffed zucchini since it is so incredibly adaptable, but I got the recipe from my friend slash Realtor extraordinaire, so we’ll consider it hers. The recipe I’ve adapted below made 2 servings.
What you’ll need:
1/2 onion chopped
2 garlic cloves chopped
Chopped or shredded veggies – including but not limited to: carrots, squash, red/green peppers, broccoli, etc.
Rosemary, thyme or herbs of your choice
Parmesan (fresh is best!)
Bread crumbs (I like whole wheat)
What you’ll do:
- Preheat the oven to 350.
- Slice your zucchinis lengthwise and scrape out their innards. Discard the seeds, but keep the fleshy part for your stuffing.
- Season your zucchini shells with salt + pepper and set aside.
- Heat the olive oil on medium high heat and add the onions.
- Once the onions have softened a bit, add the garlic, herbs and veggies. Depending on what type of vegetables you are using, your cooking times may vary. Make sure to add the quickest cooking things in last so as not to overcook them.
- Add about 1/4 of bread crumbs to the veggie mixture at a time until most of the moisture is absorbed. No one likes soggy dinner. Add the parmesan.
- Fill the zucchini shells with the mixture and top with bread crumbs and more parmesan.
- Bake the shells for approximately 20 minutes or until the innards are warm and the tops are golden.
P.S. If you’re being naughty and you’re not lactose-adverse, add some delicious cheese to the bottom of the shells before you add the filing.
P.P.S. If your husband is a carnivore like mine, serve this as a main course by adding in some ground turkey or ground beef to the veggie fixins.