If you're like us you may have an abundance of zucchini around your house thanks to lots of rain and a over-producing plant! :) Tired of the same-old Stuffed Zucchini recipe that I use as my fall back, I discovered a new recipe that makes a GREAT side or a meatless meal if you wish. This one's even 'Neighbor Approved'! The original recipe is from Rachel Ray.
(I'll post a picture next time we make it, didn't anticipate this one being blog worthy!)
Ingredients;
6 small zucchinis or 1 enormous zucchini
3 T. EVOO
3 cloves of garlic
a few shakes of crushed red pepper (more if you like it hot)
1 small onion, finely chopped
1 can of petite diced tomatoes, drained, SAVE THE JUICE
1/4 dry white wine (and a glass for the cook)
2 T. butter (pref. unsalted, but regular works)
3/4 to 1 cup of bread crumbs
1/2 cup grated Parmigiano Reggiano cheese
a small bunch of flat leave parsely chopped (approx. 1/4 cup) I didn't use that much
1/4 cup of basil shredded (I was out of fresh and substituted 1 T. of dried basil)
Instructions;
Preheat oven to 400 degrees.
1. Halve the zucchini length wise and hollow them out with a melon baller or icecream scoop (pending the size of your zucchini). SAVE the centers! Place the hollowed out zucchini on a cookie sheet or shallow pan, drizzle some olive oil over the top and throw them into the oven. They will cook while you prepare the stuffing (approx. 10-15 minutes).
2. If you have a small food processor, go ahead and thow the zucchini centers in there, if not, just chop them up really finely. In a medium size pan, add 2 T. of olive oil, 1 clove of garlic, minced, the red pepper flakes, onion and the chopped zucchini. Cook for about 5 minutes until the zucchini starts to carmelize.
3. Add the tomatoes and heat through for about 2-3 minutes. Season with salt and pepper, then add the wine. Cook until the wine evaporates, then add the juice from the can of tomatoes. Reduce the heat to medium/low and continue to cook.
4. In a seperate pan add 1 T. of olive oil with 2 T. of butter and melt over medium heat. When melted, add 2 cloves of minced garlic and cook for 2 minutes, then add the bread crumbs. Be sure to mix well to coat them in the oil/butter. Toast the bread crumbs for approx. 2-3 minutes. Add the cheese, parsley and pepper. Mix well them remove from heat.
5. Add the bread mixture to the stuffing mixture, stir well, add basil and remove from heat. Remove the zucchini from the oven and stuff! Top with additional cheese and return to the oven for 5-10 minutes until the tops look crispy.
Enjoy!!
