baked stuffed zucchini
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.
prep time
1 Hr
cook time
30 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 large zucchini
- 1/2 small onion sliced
- 10 - grap or cherry tomatoes halved
- 1/4 cup butter
- 1 cup italian bread crumbs
- 1 teaspoon garlic powder
- - sliced fresh mozzerella
How To Make baked stuffed zucchini
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Step 1Preheat oven to 350.
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Step 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 The green one is an eight ball zucchini, which I originally made the recipe for.) -
Step 3In a small pan melt butter and add bread crumbs and garlic powder. Mix well.
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Step 4Place slices of onion in each zucchini half. Cover with bread crumb mixture and then decoratively place tomato halves on top.
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Step 5Cook until the zuchini is soft, approximately 30 minutes. If the vegetables are getting too brown, cover with aluminum foil until soft.
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Step 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!)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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