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.
How to Make Baked Stuffed Zucchini
- Preheat oven to 350.
- 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 The green one is an eight ball zucchini, which I originally made the recipe for.)
- In a small pan melt butter and add bread crumbs and garlic powder. Mix well.
- Cook until the zuchini is soft, approximately 30 minutes. If the vegetables are getting too brown, cover with aluminum foil until soft.