Stuffed Zucchini

recipe zucchini stuffed

5 small zucchini, ends trimmed
Olive oil
1 cup sourdough or french bread, crusts removed
1/4 cup sliced scallions
1 1/2 cups diced heirloom tomatoes
2 teaspoons FRESH thyme sprigs (not dry)
2 teaspoons fresh minced garlic (appx 2 cloves)
2 tablespoons freshly grated parmesan cheese
Kosher salt & fresh ground black pepper
1 1/2 cups grated Gruyere cheese (4 oz)

Preheat oven to 450 degrees
Bring large pot of water to a boil. Add zucchini and simmer for 8-10 minutes. Remove zucchini and place on a plate lined with paper towels. When cooled, slice zucchinis lengthwise, scoop out seeds/insides carefully and place with green peel up (in order to drain any remaining moisture).
Heat 2 tablespoons of olive oil in a small (8 in. sauté pan), add the french or sour dough bread crumbs, and cook over med-low heat for 2-3 mins- until golden. Be careful not to burn. Toss frequently and watch closely. Place aside on a plate or bowl.
In same pan, heat 1 tablespoon of olive oil, add the scallions, tomatoes, FRESH thyme sprigs, and garlic, and cook for 4 minutes or so, stirring frequently. Add to bowl on side with bread crumbs. Add the parmesan, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and toss.
Place the zucchini close together in a 10X14 in rectangular baking dish (like picture). Sprinkle with salt/pepper and with a small spoon fill the zucchinis with the mixture. Sprinkle gruyere cheese on top and bake for 10-12 minutes or until lightly browned. Serve hot.

**In order to make ahead: Assemble zucchinis completely, then refrigerate for up to 6 hours, then bake in oven.

Recipe credit: Ina Garten, Make it Ahead

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