Stuffed #Zucchini. Serves 4 4 small zucchini 4 to 5 inches long and no more than 2 inches in diameter 1/2 cup plain bread crumbs 1/4 cup grated Parmeggiano cheese 1/2 cup oil, 1 teaspoon salt 1 teaspoon pepper 2 medium cloves garlic 1 plum tomato, seeded and finely chopped A handful of parsley 1. Cut the zucchini in half, length-wise. With a small spoon, spoon out some of the white zucchini pulp. You should be left with a zucchini that looks like a canoe that can be stuffed. 2. Finely chop the pulp and sauté it with 2 tablespoons oil for 3 to 4 minutes on medium heat, sprinkle with salt and pepper, and set aside. 3. To a blender add bread crumbs, parsley, garlic, cheese, and a 1/2 teaspoon salt and pepper. 4. Place mixed contents of the blender into a bowl, stir in tomatoes, sauteed zucchini pulp and enough oil to moisten the bread crumb mixture so that when pinched it stays erect. 5. Place the hollowed zucchini onto an oiled baking pan and lightly stuff with the above mixture (do not stuff firmly). Drizzle the tops of each zucchini with oil and bake at 400º F until zucchini is fork tender, about 20 to 30 minutes.
Posted on: Fri, 12 Dec 2014 12:26:50 +0000
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