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.


Don said...

If your zucchini dish tastes half as good as it looks it's some kind of delicious. I can almost smell aroma and taste it through my monitor.

Loretta Nall said...

It was utterly sublime! I fixed a stuffed German bread that I can't remember the name of to go with it.

The bread is a loaf of french bread with the top removed and the inside hollowed out. The inside is then filled with browned ground beef, mushrooms, onions, meunster cheese and eggs and baked for about an hour. taslk about good!

Don said...

Dang, that bread sounds like a meal in itself. I’m afraid I’d gain too much weight if I ate at your table. :-)

Freckles said...

How can you NOT be our governor when you can cook something that looks so tasty? I will definitely be trying this sometime soon.