July 21, 2007

Stuffed Zucchini

For those days when your garden runneth over....

2 medium zucchini (6 to 7 inches each) - halved lengthwise
2 teaspoons olive oil or butter
2 jumbo garlic cloves - chopped fine, or grated teeny
1/3 cup dry bread crumbs or one slice whole wheat bread
2 tablespoons chopped fresh marjoram, tarragon, basil or thyme
salt and pepper to taste
1/2 grated or sliced mozzarella cheese

Scoop out the insides of the zucchini leaving a 3/8 inch thick shell. Steam the shells, cut side down, for about 5 minutes. Coarsely chop the pulp.

Sauté onions and garlic in butter/olive oil until translucent to slightly browned. Add chopped zucchini pulp and sauté for another 5 minutes or so. Add bread crumbs, chopped herbs, salt and pepper. Scoop this mixture into the zucchini shells and place on a baking pan. Cover with shredded (or sliced) cheese and put under the broiler until the cheese is melted. (about 2 minutes)


  1. Yum Yum! I shall certainly try this one.

  2. ooohhhh!! look at all that cheese!!!!!

  3. Mmm, garlic and onions and cheese...

    I might actually BUY zucchini for this one.

  4. Mmmm, burnt cheese, my favorite.


  5. My tummy is rumbling. Thanks for sharing this. Now, I must go find some zucchini...

  6. Thank you for this easy to do recipie. I shall be trying this one with a piece of blackened Hoki.

  7. what is blackened Hoki?

    let us know how it turns out. :-)

  8. I may be spending a lot of time on your page just hoping one of these recipes will jump out on my plate!


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