Sunday, May 13, 2012

Stuffed Zucchini

This one is tasty and very versatile. Basically, you just scoop the innards out of a zucchini and add whatever suits your fancy and then heat it all up. I adapted this recipe to fit my needs and pantry supplies on any given night.

For tonight, I wasn't really in a cooking mood, so I did a very uncomplicated version. Here it is! Fancy it up any way you like. I put some other possible ingredients at the bottom of the post. 

Wash the zucchini and cut off the ends. 

Slice down the middle and scoop the seeds out by dragging a spoon down the middle of the zucchini. You can use the stuff you scooped out in your stuffing if you feel like it or toss it. It's your call, but be aware that some of the big zucchinis can have some tough, old seeds inside them. 

Then, what I did was melt about a ½ tablespoon butter and mix it with bread crumbs, a little parmesan cheese, and a few sprinkles of basil, cayenne, garlic, salt, and pepper. 

We grilled our zucchini tonight, but you can just stick it under the broiler or in the oven until the zucchinis are a little soft and the topping is brown – about 10-20 minutes.

Possible Adaptations:
-cream cheese
-whatever your heart desires, go crazy

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