How to make stuffed zucchini
This is the perfect vegetarian meal to serve friends who want a filling and nutritious dish. It goes well with a Primitivo and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
What You’ll Need:
- 4 medium zucchini
- 1 yellow squash, chopped
- ½ medium onion, chopped
- 1 red bell pepper, chopped
- 1 T. olive oil
- ½ c. panko crumbs
- ¼ c. parmesan
- ½ pint cherry tomatoes, halved
- 8 oz smoked mozzarella, cut into small cubes
Step one: Preheat the oven to 400 F.
Step two: Cut three zucchini lengthwise and hollow the center with a spoon. Hold the zucchini you have just removed to add to the filling.
Step three: Place the hollowed zucchini upside down on a greased cookie sheet and roast at 400 degrees for 15 minutes to begin to soften.
Step four: Chop the remaining zucchini and all the hollowed portion into medium dice.
Step five: Bring a frypan to hot over medium-high heat and add the olive oil. Stir in the chopped vegetables and garlic then a cherry tomato.
Step six: Add parmesan cheese and panko bread crumbs. Stir through then add the cheese.
Step seven: Fill the hollowed zucchini. Bake at 400 degrees for 15 to 20 minutes and serve.