Stuffed Globe Zucchini
From luisascatering 12 years ago
- 1 hour to make
- Serves 4
It's that time of year when zuchinni are in full force! Great recipe, especially if you have a garden with an over abundance! I found these super cute globe zucchinis at Sigona's farmers market and think they are perfect for stuffing but you can use regular zucchini as well.
Ingredients
- 4 globe (or regular) zucchini shopping list
- 2 tablespoons olive oil shopping list
- 1 shallot, minced shopping list
- 1-2 cloves garlic, minced shopping list
- 1/4 cup sweet red bell pepper, pureed shopping list
- the insides of the zucchini you scooped out and chopped shopping list
- kosher/sea salt and fresh ground black pepper, to taste shopping list
- 1 cup cooked brown rice, cooled shopping list
- 3 tablespoons fresh parsley, minced shopping list
- 1/4 cup parmigiano-reggiano shopping list
- 1/2 cup whole milk mozzarella cheese, grated shopping list
How to make it
- Preheat oven to 350F degrees.
- Trim the stems off and scoop out the insides of the zukes, except for a small perimeter around the edge. I used a measuring tablespoon but you can also use a melon baller See Photo. Chop and set aside.
- Saute the following in olive oil until wilted: the shallot, garlic, red pepper and zucchini bits you scooped out and chopped. Season with salt and pepper. Remove from heat and add the rice, parsley, parmesan and mozzarella (saving a little bit of cheese for topping). See Photo
- Lightly season the insides of zukes with salt and pepper. Stuff the mixture into the zucchini with a spoon and place in a olive oil rubbed oven-proof casserole. Sprinkle each zucchini with additional cheese See Photo. Bake uncovered for 20 minutes, then covered for another 20 minutes. Remove from oven and let rest for 10 minutes. Enjoy!
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