Stuffed Zucchini
Dinner in a "boat"!
2 small-medium zucchini
1/2 c. chopped kale leaves, or other greens
2-3 Tbsp. basil leaves, snipped (or 1-2 tsp. dried)
1 clove garlic, minced
1-2 Tbsp. onion, finely chopped
1/2 tsp. olive oil
1/2 c. chopped tomatoes
Salt and pepper to taste
1/3 c. breadcrumbs, toasted/crispy-type
2 Tbsp. grated Parmesan cheese
Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4” thick shell. Set pulp aside. Microwave shells for about 2-3 min, until somewhat tender. Drain on paper towels, cut sides down.
Put zucchini pulp in food processor or blender and process until finely chopped. Spoon into a bowl. Put kale, basil, garlic, and onion in food processor; process until finely chopped.
Saute kale mixture about 3 minutes; add zucchini pulp, tomatoes, and season to taste. Cook a few more minutes until it’s a nice filling-type consistency. Stir in breadcrumbs.
Stuff the filling into the zucchini shells and place in a buttered (or sprayed) baking dish and bake in a preheated 350 oven for about 20-30 minutes. Sprinkle with cheese when it’s about halfway done.
Note: you could substitute kale/tomato mixture with your favorite stuffed pepper filling.
Recipe created or adapted by Liz Talley, Urban Graze
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