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

Maple Zucchini Bread

This one is my own adaptation of a Mennonite recipe and is useful for using up a glut of zucchini's at this time of the year.

Maple Zucchini Bread
3 large eggs
3/4 cup maple syrup
1/2 cup vegetable oil
2 cups, raw, grated zucchini
1 Tablespoon lemon juice
3 cups flour (I used 2 c whole wheat + 1 c white)
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 cup coarsely chopped nuts

Preheat oven to 350F and grease two 8" loaf pans or one 14" loaf pan. (I also flour the bottom.)

Combine eggs, syrup, oil, zucchini and lemon juice in a large bowl and beat well. Sift together the dry ingredients and add them to the zucchini mixture. Mix until blended. Add the nuts.

Pour the mixture into the loaf pan(s) and bake for 1 hour. Remove bread from pans and cool on a rack.