Bawarchi.com
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Stuffed Zucchini
Serves 4
Oven 425° F
- 4 zucchinis, firm and healthy
- 1 onion, grated
- 1 large tomato, peeled and chopped
- 5 tbsp bread crumbs
- 1/4 tsp garlic, crushed
- salt, to taste
- fresh ground pepper, to taste
- 1 tbsp olive oil
- 3 tbsp Parmesan or cooking cheese, grated
Thoroughly wash zucchini. Cut in half lengthwise and scrape out fleshy part of zucchini, retain. Place scraped zucchini in salted, boiling water for 2 to 3 minutes. Drain, set aside.
In a pan, heat oil, saute onions and garlic for 1 minute. Add tomato, scraped pulp, 2 tablespoons of the bread crumbs, salt and pepper. Mix thoroughly and heat for 1 to 2 minutes.
Transfer zucchini skins to baking dish. Fill zucchini skins with onion mixture. Sprinkle with remaining bread crumbs and cheese.
Bake at 425° for 10 to 12 minutes. Serve immediately.
NOTE: To keep zucchinis from tipping over, remove a thin slice off the bottom of each half to form a flat platform.
