Recipe

Italian Stuffed Zucchini Recipe

	Softgrey / All my dishes 2 years, 2 months ago Same basic recipe that my grandmother from Puglia used to use for a great deal of the zucchini that we grew every season. *The tomatoes and basil came from the garden as well... Prep:15m Cook:30m Servings:4	Softgrey
	italian easy vegetarian zucchini

Does this look good? Yeah! / Nope

Fans

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Ingredients

4 medium zucchini halved lengthwise

2 tablespoons regular olive oil (not extra virgin)

3/4 cup finely minced onions

3 large cloves garlic

3 eggs beaten

1/2 cup chopped tomato

3/4 cup grated Parmesan cheese

2 tablespoons chopped parsley (optional)

2-3 tablespoon fresh chopped basil (crucial!)

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 teaspoon plain bread crumbs

Directions

Scoop out inside of zucchini.

Chop scooped zucchini into bits and cook in oil with onions and garlic until onions are soft.

Combine sautéed ingredients with tomatoes cheese, herbs, eggs, salt and pepper.

Fill each zucchini with mixture and dust with breadcrumbs and some extra cheese.

Bake at 375 for 30 minutes in a lightly oiled glass baking dish.

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Comments

invisiblechef 2 years, 2 months ago said:
Delicious!! I'm going to be a rebel and use Extra Virgin Olive Oil, It's all I will use. This is a must try! But I will have to put fresh Mozzarella on top :)

What did you serve this up with?

Marie

softgrey 2 years, 2 months ago said:
Uh...
you will ruin it if you put mozarella...
it is not zucchini parmeggiano...
in fact there is no such thing and for good reason!
part of the point of this recipe is the lightness and the heavy cheese will smother the very soft and mushy zucchini...
i would really not recommend it...
*save the mozarella for some eggplant!

if you want to rebel..
add more garlic or basil or parmesan...

;-)

the extra virgin would not be the end of the world though...
ha!...

i think it makes a good main course for a vegetarian meal...

but my grandmother also used to serve it with baked chicken and a big fresh salad dressed with oil and vinegar...

i'll post the baked chicken recipe eventually..
it's similar ingredients...

*but you have to promise not to put mozarella on that either!!!...

;-)

*i have nothing against mozarella..
but just like putting together a great outfit...
a great recipe is all about balancing the components...
adding mozarella here would be like wearing big black boots with a white summer dress...
too heavy!!!...
i promise- it will be better without it..
xxx

x-softie

gingerlea 2 years, 2 months ago said:
With this recipe, most definitely parmesan. I have learned the hard way when fixing a recipe and not having all the right ingredients. I also use EEVO.

softgrey 1 year, 10 months ago said:
Something is wrong with this recipe...
the zucchini isn't cooking all the way through for some reason...

i have to figure it out and will repost when i do...

chihuahua 1 year, 9 months ago said:
This recipe sounds lovely. Can't wait to try it. I LOVE zucchini. Thank you.

arimou0 1 year, 9 months ago said:
I just made this for dinner and it was amazing!
I blogged about it here
http://whatscooking.us/2008/02/20/mexican-hamburger/

softgrey 1 year, 9 months ago said:
YAY!!!...

happy it worked out!...
x-softie

juliecake 1 year, 8 months ago said:
This sounds absolutely divine!!!!!!!!!!

unicorn4 1 month, 2 weeks ago said:
I love the sound of your recipe. I will be making it tonight. I can't believe no one has given you 5 forks. Well done and Thank you.

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