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.