Monday, March 10, 2008

Stuffed Zucchini

I love zucchini and incorporate them into many of my meals. Whether as a steamed or fried side vegetable, as fillers in pasta sauces and pizza or in the case of this recipe as a main course dish, zucchini are certainly versatile.


Stuffed Zucchini

2 medium zucchini –about 6 oz (150-200g ) each
1/3 cup finely minced onion
1 small clove garlic
1 Tbsp olive oil
2 tsps all purpose flour
1/2 tsp dried basil
1/8 tsp pepper
1/2 cup milk
1 beaten egg
1/3 cup Parmesan or Romano cheese


Cut zucchini in half lengthwise. Simmer in boiling water for 3-4 minutes. Scoop out pulp, leaving a 1/4 inch (0.5 cm) thick shell. Set shells aside and finely chop the pulp with the clove of garlic. Set aside. Beat egg in a medium sized bowl and set aside.

In a medium saucepan, cook onion in oil until soft. Add zucchini pulp and garlic and cook 1 minute more. Stir in flour, basil and pepper. Add milk and stir until thickened and bubbly. Cook for about 1 minute longer.

Gradually add zucchini mixture to the egg in the bowl. Stir in Parmesan cheese. Spoon mixture into the zucchini shells and place them in a low-lipped baking dish.

Bake uncovered at 350°F for 25-30 minutes or until filling is lightly browned.

2 halves is a main course or 1 half as a side dish.

This recipe can be made ahead by filling the zucchini and refrigerating up to 1 day. Bake for 30-35 minutes.

Adapted from a recipe on BHG.com

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