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Kasha Stuffed Zucchini Halves Recipe

Ingredients

How to make it

  • Heat oven to 350°F. Bring 8 cups water to a full boil in 4-quart saucepan; add zucchini halves. Cover; cook over medium-high heat until crisply tender (6 to 8 minutes). Drain; rinse with cold water. With melon ball scoop or spoon, scoop seeds and pulp from zucchini, leaving 1/4-inch shell; reserve 1/2 cup pulp. Drain reserved pulp; chop coarsely. Set aside.
  • Place zucchini shells in 11x7-inch baking dish; set aside. Melt butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium-high heat until onion is crisply tender (1 to 2 minutes).
  • Combine beaten egg and kasha in small bowl; stir until coated. Add kasha to skillet with onion and garlic. Cook over medium-high heat, stirring constantly, until kernels are separate and dry (1 to 2 minutes). Reduce heat to medium; stir in reserved zucchini pulp, water, bouillon granules, rosemary and pepper.
  • Cover; continue cooking until kasha is tender and liquid is absorbed (7 to 10 minutes). Remove from heat; stir in Parmesan cheese.
  • Spoon kasha mixture evenly into zucchini shells. Bake for 15 to 20 minutes or until zucchini is heated through.
  • To serve, spoon warm spaghetti sauce over stuffed zucchini.

Reviews & Comments 1

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    " It was excellent "
    Amber411 ate it and said...
    Amazing...there are no other words to describe it :)
    Was this review helpful? Yes Flag
    " It was excellent "
    Amber411 ate it and said...
    Great recipe, easy, and delicious! Thank you!
    Was this review helpful? Yes Flag

The Cook

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