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!

 

 

Ingredients:

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.

 

Method:

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.