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:

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

Directions Step-By-Step

1
Preheat oven to 350.
2
Wash 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 The green one is an eight ball zucchini, which I originally made the recipe for.)
3
In a small pan melt butter and add bread crumbs and garlic powder. Mix well.
4
Place slices of onion in each zucchini half. Cover with bread crumb mixture and then decoratively place tomato halves on top.
5
Cook until the zuchini is soft, approximately 30 minutes. If the vegetables are getting too brown, cover with aluminum foil until soft.
6
Add 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