before getting into the flavors of fall, here's one last recipe using end-of-summer ingredients (zucchini and tomatoes) that looks impressive, but is actually pretty easily accomplished - and is delicious. the recipe is taken from tasty kitchen, one of my favorite cooking sites. enjoy!
-n
Stuffed Zucchini
Ingredients
4 whole medium zucchini
1 small onion, minced
3 garlic cloves, peeled & minced
2 T olive oil
1/2 C. chopped cherry tomatoes
1/3 C. diced or grated mozzarella cheese
1/4 C. chopped fresh parsley
salt & pepper to taste
Instructions
Preheat oven to 375 degrees.
Cut of the top and bottom of the zucchini and scoop out the center, leaving a good 1/2-inch border all around. Finely chop the zucchini that you've just removed.
In a frying pan, cook the onion, garlic, and half of the chopped zucchini in olive oil until tender. Remove from the heat, add salt & pepper, cheese, tomatoes, and parsley. Stuff the zucchini and place it in a baking dish. Cook for 45 minutes or until tender and the filling is golden brown. Serve warm.
-n
Stuffed Zucchini
Ingredients
4 whole medium zucchini
1 small onion, minced
3 garlic cloves, peeled & minced
2 T olive oil
1/2 C. chopped cherry tomatoes
1/3 C. diced or grated mozzarella cheese
1/4 C. chopped fresh parsley
salt & pepper to taste
Instructions
Preheat oven to 375 degrees.
Cut of the top and bottom of the zucchini and scoop out the center, leaving a good 1/2-inch border all around. Finely chop the zucchini that you've just removed.
In a frying pan, cook the onion, garlic, and half of the chopped zucchini in olive oil until tender. Remove from the heat, add salt & pepper, cheese, tomatoes, and parsley. Stuff the zucchini and place it in a baking dish. Cook for 45 minutes or until tender and the filling is golden brown. Serve warm.