6:14 am - Tuesday September 25, 2018

Stuffed Zucchini Recipe

This recipe is just one deliciou example of many yummy stuffed zicchini recipes, for the stuffing, you have variations for meat, vegetables or spices.

4 medium sized zucchini
1 tsp. Extra virgin olive oil
4 slices thick smoked bacon (for vegetarian dish, perfectly OK without bacon), diced
1 large sweet onion, diced
3 medium tomatoes, excess seeds and juice removed, diced
1 tsp. Salt
One-half tsp. Pepper
Dash of crushed dried red peppers
1 cup shredded mixed cheddar and Monterey Jack cheese
1 cup roughly chopped rustic bread pieces
Preheat oven to 325°.
Remove thin slice on stem side of pittypat squash so squash will sit flat.
With a small paring knife, slice around perimeter of other side, removing ‘cap’.
Scoop our pulp from squash with a small spoon, roughly chop and reserve.
Bring pot of salted water to boil. Boil squash ‘containers’ and lids just until tender, about 3-4 minutes, then drain on paper towels and reserve.
Brown bacon in skillet over medium heat. Remove when crisp and reserve. Add onion to pan and saute until onion softens, then add squash pulp and tomatoes. Cook until it all comes together and squash and tomatoes begin to lose their shape. Add salt, pepper and crushed red pepper.
Spoon squash mixture into mixing bowl. Add bread and cheese and stir to combine. Finally add bacon and toss.
Bake for 30 minutes, or until bubbling.

Filed in: Grilling, Vegetables

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