I made this wonderful side dish to accompany my Perdue Roaster for dinner on yesterday. It was excellent, and quite simple to make. The original recipe came from a cookbook called MECO BARBEQUE & SMOKER COOKBOOK From the kitchens of Southern Living.
Of course I added my own spin to the recipe, making more of a veggie stuffing with added spices & cheese. My husband really loved it. I used Panko Bread Crumbs, and liquid egg whites to hold the mixture together. It tasted great, and looked even better. A great vegetable side to add to your summer menu or any time of the year for that matter.
1Wash the zucchini or squash thoroughly, then add to a large pot, and cook in boiling salted water for about 10 minutes until they are tender but still firm. Then drain and allow to cool slightly. I used the microwave in two intervals of about 10 minutes each.
2Spray a 9 X13 size casserole dish with non stick cooking spray. Set aside till needed. Preheat oven to 350 degrees F.
3Remove the stems from zucchini, then cut each in half lengthwise.
4With a medium size spoon, remove the centers of each zucchini, and add it to a medium size bowl. Add each zucchini half to the prepared casserole dish.
5Add coconut or canola oil to a large skillet, and add the chopped veggies, and cook about 3 to 4 minutes until crisp tender. Remove from heat, and add mixture to bowl with zucchini pulp.
6Remove from heat & add mixture to bowl with zucchini pulp. If adding the bacon, cook till crisp, allow to cool, then crumble into stuffing to blend together.
7Add the panko bread crumbs, spices, shredded cheese, & liquid egg whites. Stir till blended together.
8Stuff each shell with an equal amount of the stuffing, till they are all filled.
9Then top sparingly with extra shredded cheese if desired. Bake in preheated 350 degree. oven for 25 to 30 minutes until cheese melts and mixture is hot and bubbly. Garnish with a dash of paprika if desired, & serve hot.