Stuffed Zucchini

from Vegetarian Planet - Didi Emmons

Serves great with a white bean mozzerela salad.

  • 1 medium zucchini
  • 1 1/2 tblsp olive oil
  • 1 cup chopped onion
  • 1 medium garlic clove minced
  • 1 medium tomatoe
  • 2 slices of sandwich bread, chopped fine
  • 1 tblsp drained capers
  • 1/2 cup basil
  • 2 ounces of soft, mild chevre (goat cheese optional)

Pre-heat oven to 400, cut zucchini lengthwise and trim ends. Carve out the center and leave walls 1/2 " thick, reserving the spooned out flesh.  Place the halves into a casserole dish and add 1/2 cup water.  Cover the dish with foil.  Bake for 10 minutes.  Remove the dish from the oven and reduce the heat to 350

Make the stuffing: Heat the olive oil in a pan, medium-high heat and add the onion.  Cook until soft - about 5 minutes.  Chop the reserved zucchini flesh; add it to the pan with the garlic and tomato.  Cook five more minutes.  Take skillet off heat; add bread bits, capers, basil and goat cheesem if you'd like.  Mix well with salt and pepper.

Drain the water from the casserole dish, and fill the zucchini halves with the stuffing.  Bake the stuffed zucchini  for 15 minutes and serve it hot.

Serves 2