Sunday, July 26, 2009

Stuffed Zucchini (or maybe reaching zucchini overload!)

We are still receiving zucchini in our CSA basket and I might possibly be reaching zucchini overload...but not yet!!!
I decided to pull out an old favourite this week for dinner - stuffed zucchini! My son Devon enjoyed it and I think you will too!

1 medium zucchini
1 1/2 tbsp EVOO
1 cup chopped onion
1 minced garlic clove
1 medium tomato, chopped
2 tbsp whole wheat bread crumbs
1 tbsp drained capers
1/2 cup chopped fresh basil
2 ozs of soft chevre (goat's cheese)
salt & pepper, to taste
  • Preheat the oven to 400F
  • Cut zucchini in half, lengthwise, and trim both ends. With a teaspoon or grapefruit spoon carve otu the centre of each half and reserve the zucchini flesh in a bowl.
  • Put the zucchini shells in a casserole dish and add 1/2 cup of water. Cover dish with foil and bake for 10 minutes, or until the shells are softened.
  • Remove from oven and reduce heat to 350F
  • Heat oil in skillet and add onion. Saute for approximately 5 minutes, or until soft. Chop reserved zucchini flesh and add to pan with garlic and tomato. Cook 5 mins.
  • Take off the heat and add the rest of the ingredients. Mix well and season with salt and pepper.
  • Drain water from casserole dish. Fill zucchini halves with the stuffing and bake for 15 minutes, or until the chevre is melted and slightly browned on top.
  • ENJOY!!

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