Stuffed Zucchini

from Yoko, especially for Zanti. Simple, yet tasty. From Joy of Cooking.

 

Ingredients:

2 medium zucchini (I used one big one and two small ones)

2 tsp olive oil

3 Tbs onions, finely chopped

1 clove garlic, minced

1 egg, beaten

1/2 C grated cheese (Parmesan or similar type)

1/3 C dry unseasoned bread crumbs*

2 Tbs fresh parsley, chopped

2 tsp fresh basil, tarragon, marjoram, or thyme, chopped (I used basil)

1/2 tsp lemon zest (I omitted this)

salt and pepper

 

*Alternatively, you can use Italian seasoned bread crumbs and omit the cheese and herbs.

 

Directions:

Halve zucchini lengthwise. Scoop out the pulp, leaving 3/8-inch shell. Save the pulp-- squeeze to get rid of excess moisture. Steam the shells for about 5 minutes. Don't overcook.

 

Heat olive oil in a skillet, saute garlic and onion until soft. Add zucchini pulp. Put mixture into a bowl and add egg, breadcrumbs, cheese and herbs. Spoon this filling into shells and set into baking dish. Drizzle tops with a little olive oil.

 

Bake at 400 degrees for about 30 minutes, until tops are browned and slightly crispy.

Done