Friday, January 18, 2013
Stuffed Zucchini Brings it Home
With a lot of leftover zucchini in my fridge, which was a gift from my parents before they left for Slovakia, I had to get inventive about what to do with it. The zucchini was on the large side, which meant it had a lot of yummy flesh and plenty of surface area to stuff it, which is exactly what I decided to do with it.
Using a melon baller to take the inside flesh out, I then chopped it up and mixed it with other healthful ingredients such as as tomatoes, celery and onion, and then restuffed it back into the zucchini. The end result was a gorgeously vibrant gourd stuffed with lots of flavorful ingredients, which we enjoyed as the main part of our dinner. Even Dan who's not a huge fan of zucchini enjoyed this one.
Fooditka's Stuffed Zucchini
Ingredients (serves 2)
2 large zucchinis, cut in half and the flesh scooped out with a spoon or a mellon baller
1 medium tomato, chopped
1/2 yellow onion, chopped
1 stalk of celery, chopped
2-3 large pieces of sopressata, chopped
2-3 tbs of breadcrumbs (you can eyeball it)
2 tbs of fontina cheese, grated
Salt and pepper to taste
Heat oven to 375 degrees.
Line baking sheet with aluminum foil.
Combine the zucchini, tomatoes, onion, celery, sopressata and breadcrumbs in a medium sized bowl. Season with salt and pepper. Stuffed inside the zucchini and drizzle with olive oil and then top with cheese.
Bake for about 25-30 mins or until the top gets brown and the cheese melts. Let cool for 5 minutes and then enjoy!