Italian Stuffed Zucchini
From softgrey 16 years ago
- 30 minutes to make
- Serves 4
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...
Ingredients
- 4 medium zucchini halved lengthwise shopping list
- 2 tablespoons regular olive oil (not extra virgin) shopping list
- 3/4 cup finely minced onions shopping list
- 3 large cloves garlic shopping list
- 3 eggs beaten shopping list
- 1/2 cup chopped tomato shopping list
- 3/4 cup grated parmesan cheese shopping list
- 2 tablespoons chopped parsley (optional) shopping list
- 2-3 tablespoon fresh chopped basil (crucial!) shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1/4 teaspoon plain bread crumbs shopping list
How to make it
- 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.
The Rating
Reviewed by 2 people-
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.
unicorn4
in Melbourne loved it
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This was exactly what I was looking for! Yum! Read more here Italian Stuffed Zucchini
mommyluvs2cook
in Santa Fe loved it
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