Baked Stuffed Zucchini

Jessica Morgan

By
@foodchemistry1178

This is not a very healthy dish, but wow is it tasty.

I came up with this recipe because I was always waiting for the zucchini in my garden to be "just the right size" next thing I knew I had these ginormous zucchini. There is only so much zucchini bread that you can make... I used grape tomatoes from my garden too.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
1 Hr
Cook:
30 Min
Method:
Bake

Ingredients

2 large
zucchini
1/2 small
onion sliced
10
grap or cherry tomatoes halved
1/4 c
butter
1 c
italian bread crumbs
1 tsp
garlic powder
sliced fresh mozzerella

Step-By-Step

1Preheat oven to 350.

Step 2 Direction Photo

2Wash zucchini well, remove stem, and cut in half the long way. Scoop out seeds to leave a well in the center of the fruit. Place skin down on a baking dish of appropriate size for four halves. (The picture shows some special zucchini that I picked up at the farm stand. The green one is an eight ball zucchini, which I originally made the recipe for.)

3In a small pan melt butter and add bread crumbs and garlic powder. Mix well.

Step 4 Direction Photo

4Place slices of onion in each zucchini half. Cover with bread crumb mixture and then decoratively place tomato halves on top.

5Cook until the zuchini is soft, approximately 30 minutes. If the vegetables are getting too brown, cover with aluminum foil until soft.

Step 6 Direction Photo

6Add slices of fresh mozzerella to the top and broil for 2-5 minutes until cheese just starts to melt. (You can use shredded if fresh mozzerella is not available, it still tastes great!)

About this Recipe

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