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Zucchini, Stuffed II (D/P, KLP, TNT)
Source: Self
Serves: Depends on amount used

I make kind of freehand stuffed zucchini, but you could use the technique with the ingredients you like.

I split the zukes lengthwise and remove the center, leaving a shell. I chop the centers with onion, mushrooms, bread crumbs (only sometimes and not for Pesach), herbs, wine (optional), and oil.

I then stuff this mixture back in the shell, spray with olive oil and bake in the oven along with the chicken or whatever until soft and lightly browned on top.

If serving with fish, I might add some cheese to the mixture or onto both. I see no reason why you couldn't add tomato sauce on top of this. Adding Mozzarella and a bit of Parmesan too.

This method avoids the precooking process and the careful watching of the broiler that many recipes call for.

If you want you could do the whole thing in a microwave, in which case I would, like with my Eggplant Parmesan (click here for recipe), nuke the zucchini whole or split, the remove the center and proceed as above, nuking the whole assembled dish for a minute or so to heat the sauce and melt the cheese. In this case, you can easily leave out the oil to make it a less fatty dish.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A