Really Awesome Broccoli/Zucchini Veggies

Andy Anderson !

By
@ThePretentiousWichitaChef

These are so yummy. They have a zucchini base with a broccoli, a bit of provolone, and parmesan, and there you go.

They make an awesome appetizer for your hungry guests, or as an attractive veggie when combined with other items.

We eat first with our eyes, and this dish has brilliant presentation.

So, you ready… Let’s get into the kitchen.

Rating:
★★★★★ 2 votes
Comments:
Serves:
3
Prep:
10 Min
Cook:
25 Min
Method:
Bake

Ingredients

PLAN/PURCHASE

1 large
zucchini
1 medium
head broccoli
3 Tbsp
sweet butter, unsalted, melted
2 Tbsp
parmesan cheese
thin slices of provolone cheese (two per item)

Step-By-Step

1PREP/PREPARE
2Gather Your Ingredients.
3Place a rack in the middle position, and preheat the oven to 425f (220c).
4Score the skin of the zucchini, for visual presentation.
5Cut the zucchini into 1.5-inch (4cm) lengths.
6Cut the broccoli and leave a bit of the stem.
7Cut a hole in the zucchini the size of the stems of the broccoli, and brush with a bit of the melted butter.
8Place in the preheated oven for 18 to 20 minutes.
9Remove from the oven.
10Punch a small hole in the middle of the provolone a place a piece on top of the zucchini.
11Place a piece of the broccoli into the zucchini.
12Brush some butter on top of the broccoli.
13Dust with some Parmesan.
14Place back into the oven for 8 to 10 minutes.
15Chef’s Note: Remove from the oven, place a second piece of provolone on top of the broccoli, and return to the oven for 30 seconds.
16PLATE/PRESENT
17Sprinkle on a bit more Parmesan, and serve while still nice and warm.
18Chef’s Note: These can be used as an appetizer, or as a veggie with a main dish. Enjoy.
19Keep the faith, and keep cooking.
20If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me on JAP:
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About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American