Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Thursday, September 5, 2013

Stuffed Zucchini

Here is a timely, seasonal recipe from Food Network magazine: stuffed zucchini!  We had this last night with lemony couscous, chickpeas, and steamed carrots.  A lovely Mediterranean meal!
2 medium zucchini
salt, to taste
1/3 c. panko bread crumbs
1 tomato, chopped
1/4 c. mixed chopped fresh herbs (I used 3 T. fresh oregano and 1 T. fresh lemon balm.)
2 T. chopped walnuts
1 clove garlic, peeled and minced
2 T. olive oil
freshly-ground pepper, to taste.
Preheat the oven to 425 degrees F.
Split the zucchini lengthwise.  Use a spoon to scoop out the seeds and make a cavity for the filling.  Season the zucchini shells with salt.
In a small bowl, combine the bread crumbs, tomato, herbs, walnuts, garlic, olive oil, and salt and pepper to taste.  Spoon this filling into the zucchini shells and place in a baking dish sized to hold all 4 shells.
Bake 25 - 30 minutes, then serve warm.  Serves 4 as a side dish.

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