as well as zucchini, summer squash, and parsley from our CSA
Ingredients:
- 4 medium sized zucchini (at least 1/2 pound each) OR 3 large zucchini (3/4 pound each) OR 1 jumbo zucchini (2 pounds)
- 4 Tbsp butter, divided
- 1 medium onion, chopped (about 1 cup)
- 10 ounces of fresh mushrooms, sliced
- 1/2 cup finely chopped ham
- 2 teaspoons finely chopped parsley
- 1/2 teaspoon Worcestershire sauce
- Salt, pepper, and cayenne to taste
- 1/3 cup bread crumbs
- 1/3 cup grated Gruyere or Parmesan cheese
Instructions:
- Preheat oven to 350°F. Wash and scrub the zucchini; slice each in half lengthwise and scoop out the seeds and pulp.
- Steam the zucchini halves until almost tender either using the traditional steaming method or by microwaving in a covered dish (cut side down) with 2 tablespoons of water for 3 minutes.
- Meanwhile, sauté chopped onions and sliced mushrooms 3 tablespoons of melted butter until soft. Stir in the ham, parsley, and Worcestershire sauce. Season to taste with salt, pepper, and cayenne. Divide the stuffing between the pieces of zucchini.
- Mix the bread crumbs and grated cheese together and distribute over the stuffed zucchini. Melt 1 tablespoon of butter and drip over the bread crumbs. Bake stuffed zucchini in a greased baking pan for 20-30 minutes.
My Notes:
I like this idea; I think I would like the result much more if I wasn't so tired of zucchini!
It's clearly easy to turn this into a vegetarian recipe by omitting the ham.
Liz's Rating: 8/10
Tim's Rating: 7/10
Tim's Rating: 7/10
2 comments:
Yum! That's a great idea for using up zucchini.
I really like the idea of stuffed zucchini!
Post a Comment