Stuffed Zucchini

Stuffed Zucchini
No blossoms? Whole zucchinis are also delicious stuffed.
4-6 small zucchini (save the baseball bat size for lethal weapons)
olive oil
½ cup red or green pepper, diced
½ small onion, diced
4 garlic cloves, diced
salt, pepper, red chili flakes, fresh or dried marjoram, basil, or whatever you have on hand.
1 cup grated parmesan, diced mozzarella, or sliced provolone cheese

Wash and halve zucchini. Core out the center leaving shells intact. Chop into bite-size pieces. Sauté peppers, onions, zucchini pieces, and garlic in olive oil. When tender, add seasonings and put them back into shells. Top with cheese and bake in 350 oven until heated through and cheese is melted, at least 10 minutes. Makes a great side dish, light lunch, or vegetarian main course.

 

Stuffed Zucchini

No blossoms? Whole zucchinis are also delicious stuffed. Great luncheon or side dish.

Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 4-6 small-medium zucchini save the overgrown, woody ones for compost ornaments. (save the baseball bat size for lethal weapons)
  • 1 small onion diced
  • ½ cup diced red or green pepper
  • 3-4 cloves garlic diced
  • Olive oil
  • Seasonings salt, pepper, red chili flakes, fresh or dried marjoram, basil, orwhatever you have on hand.
  • 1 cup Freshly grated parmesan, diced mozzarella or sliced provolone cheese

Instructions

  1. Wash and halve zucchini. Core out the center leaving shells intact. Chop into bite size pieces. Sauté peppers, onions, zucchini pieces and garlic in olive oil. When tender, add seasonings and put back into shells. Top with cheese and bake in 350 oven until heated through and cheese is melted, at least10 minutes. Makes a great side dish, light lunch, or vegetarian main course. 

Posted in Entree, Recipes, Veggies and tagged , , .

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