Saturday, June 14, 2008
From the garden to the plate
I picked some zucchini this morning from the garden and turned them into stuffed zucchini's using the following recipe. The filling that I tasted was absolutely divine. I'll update when I have actually eaten one.
4 Small to Medium Sized Zucchini
1 Small Onion
2 Tablespoons of Olive Oil
1/2 Cup Cherry Tomatoes Chopped
3 Garlic Cloves, Minced
1/2 Cup Cubed Mozzarella Cheese
1/4 Cup Fresh Chopped Parsley
Salt & Pepper
Cut off the top of the zucchini and scoop out the center leaving at least a good 1/2 inch border all around. Chop the zucchini that you just removed finely. Preheat the oven to 375 degrees F. In a frying pan, cook the chopped onions, the garlic, and half the zucchini in the olive oil until tender. Remove from the heat, and add salt & pepper, cheese, tomatoes and the chopped parsley. Stuff the zucchini, and place in a baking dish. Cook for 45 minutes or until fork tender and the filling is golden brown. Serve either warm or at room temperature.