baked stuffed zucchini
(1 rating)
This is not a very healthy dish, but wow is it tasty. I came up with this recipe because I was always waiting for the zucchini in my garden to be "just the right size" next thing I knew I had these ginormous zucchini. There is only so much zucchini bread that you can make... I used grape tomatoes from my garden too.
(1 rating)
yield
4 serving(s)
prep time
1 Hr
cook time
30 Min
method
Bake
Ingredients For baked stuffed zucchini
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2 lgzucchini
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1/2 smonion sliced
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10grap or cherry tomatoes halved
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1/4 cbutter
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1 citalian bread crumbs
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1 tspgarlic powder
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sliced fresh mozzerella
How To Make baked stuffed zucchini
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1Preheat oven to 350.
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2Wash zucchini well, remove stem, and cut in half the long way. Scoop out seeds to leave a well in the center of the fruit. Place skin down on a baking dish of appropriate size for four halves. (The picture shows some special zucchini that I picked up at the farm stand. The green one is an eight ball zucchini, which I originally made the recipe for.) -
3In a small pan melt butter and add bread crumbs and garlic powder. Mix well.
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4Place slices of onion in each zucchini half. Cover with bread crumb mixture and then decoratively place tomato halves on top.
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5Cook until the zuchini is soft, approximately 30 minutes. If the vegetables are getting too brown, cover with aluminum foil until soft.
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6Add slices of fresh mozzerella to the top and broil for 2-5 minutes until cheese just starts to melt. (You can use shredded if fresh mozzerella is not available, it still tastes great!)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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