Friday, September 16, 2011

Stuffed Garden Zucchini

This was my first year growing vegetables in my own garden. And while I planted much too late in the summer, the trusty and wild zucchini plants still flourished. Here are my (healthy) Stuffed Garden Zucchinis.

1 large zucchini
3 tbs marinated sundried tomatoes, drained
2 tbs shredded parmesan cheese
1 tsp extra virgin olive oil
1 tsp dried or fresh parsley
3 tbs Panko breadcrumbs
S&P, to taste

Preheat oven to 350 degrees. Cut zucchini into 2 inch pieces. Using a spoon, scoop out seeds to make a well in center of zucchini pieces. Drain sundried tomatoes from oil and roughly chop. Finely chop parsley if using fresh. In a small bowl, mix together chopped tomatoes, cheese, EVOO, parsley and S&P to taste. Spray baking sheet with cooking spray. Place zucchini onto prepared pan a couple of inches apart. Using a spoon, place tomato mixture in well of zucchini pieces. Top mixture with breadcrumbs. Cook in oven for 8-10 minutes depending upon size of zucchini. Finish by broiling for 2-3 minutes or until breadcrumbs turn golden brown. Do not burn. Remove from oven and serve immediately.

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  1. Zuccini is one of thsoe vegetables that can be sued in so many sweet and savory dishes.They are pretty easy to grow and reward us with abundance.Not to mention their flowers which are true delicacy:)

  2. OMG, looks delicious and it is quick and easy! I'm all about quick and easy when cooking. You can very I'll try this and let you know how it turns out.

  3. Yum! I love zucchini and my kids and husband don't so I'm always looking for different ways to make it. They don't know what they're missing! Going to try this one next week. Great blog, following you now, come stop by mine if you get a chance :)

  4. You will have good harvest from one single zucchini plant. Its a versatile vegetable to be added anywhere and the fried zucchini blossoms are fantastic.