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.