Baked Stuffed Zucchini
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.
- 2 large
- 1/2 small
- onion sliced
- grap or cherry tomatoes halved
- 1/4 c
- 1 c
- italian bread crumbs
- 1 tsp
- garlic powder
- sliced fresh mozzerella
How to Make Baked Stuffed Zucchini
- 1Preheat oven to 350.
- 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 The green one is an eight ball zucchini, which I originally made the recipe for.)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.
- 5Cook until the zuchini is soft, approximately 30 minutes. If the vegetables are getting too brown, cover with aluminum foil until soft.