Stuffed Zucchini

  • 6 medium, whole zucchini, scrubbed and trimmed
  • 2 cups peeled, chopped, fresh tomatoes
  • 1 cup bread cubes, cooked in butter until crisp
  • salt and pepper to taste, optional
  • grated Parmesan cheese

Simmer the zucchini in a little water until barely tender (8 to 10 minutes). Drain, and when cool, cut in half lengthwise. Scoop out the seeds from each half and invert the halves on paper towels to drain. Arrange the zucchini, cut side up, in a baking dish and fill the cavities with the chopped tomatoes and croutons (which have been mixed together). Sprinkle with salt, pepper, and cheese if desired. Bake at 400°F about 30 minutes or until tender and lightly browned. Serve piping hot. Serves 6.

From Square Foot Gardening

Gray: I love this recipe! I came across it when I was reading this book and preparing my garden this year. It is such a simple recipe but the flavor is great and the recipe is very flexible. I used some leftover croutons, added a green onion, And topped it off with some provolone cheese. So we didn’t follow the recipe very closely, but that is the beauty of this recipe. This could be switched up in any number of ways: ground beef or turkey, onions, peppers, carrots, herbs, etc. I just can’t get over how good this was. We will definitely be making this one many more times. It is great as a side dish or as a main course.

Katie: You can see we got this book on the free rack, probably from Ed McKay’s Used Books and More. They mark the free books with an X. We find it amusing that someone made a face out of the X on this particular book! Gray has been inspired by this book in his gardening, and was excited to find it had recipes in it. I don’t know about any of the others, since this is the first one we’ve tried, but this recipe is awesome! As Gray said, we didn’t quite follow it, but we never would have even known to try this method without the book. The recipe yield counts one whole zucchini per person, so we believe it was intended to be the main course, but we used a half zucchini per person as a side dish. This recipe is easy to cut down to however many zucchinis you happen to have. The flavor was great and the texture of the zucchini was perfect! A definite repeat!

This entry was posted in Main Dishes, Side Dishes, Veggies, Weekly Recipes and tagged , , , , . Bookmark the permalink.

5 Responses to Stuffed Zucchini

  1. cht7 says:

    This looks quick and easy! Some fresh herbs would probably work too. Thanks!

  2. hinsone says:

    I’ve done some cooking with zucchini lately.. this looks really good! May have to give it a try!

  3. Pingback: Our Favorite Recipes: 2012 | A New Recipe Each Week

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