Great recipe if you’re entertaining! Adapted from Ina Garten’s Make it Ahead cookbook. It can be refrigerated up to 6 hours, just finish baking it before serving.
Stuffed Zucchini
Ingredients
- 5 to 6 small zucchini, trimmed (1 1/2 pound total)
- olive oil
- 1 cup (1/2 inch diced) sourdough bread, crust removed
- 1/4 cup sliced scallions, white and green parts (2 scallions)
- 1 1/2 cup diced tomatoes (2 tomatoes)
- 2 teaspoons minced fresh thyme
- 2 teaspoons minced garlic (2 cloves)
- 2 tablespoons freshly grated Parmesan cheese
- salt and pepper
- 1 1/2 cups grated Gruyere cheese
Directions
- Preheat oven to 450F.
- Bring to a boil a large pot of water. Add the zucchini and simmer until tender. Remove the zucchini to a plate lined with paper towels and set aside to cool. Cut the zucchini length-wise and scoop out the seeds. Set aside with side down on paper towels.
- Meanwhile, heat 2 tablespoons of olive oil in a small pan. Add the bread cubes, and cook over medium-low heat for a about 5 minutes.. Tossing frequently until golden brown. Transfer to a medium bowl. In the same pan heat 1 tablespoon of oil, add the scallions, tomatoes, thyme, and garlic. Cook over medium heat for about 5 minutes, tossing frequently. Add to the bowl with the bread cubes. Add the Parmesan, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Toss gently.
- Place the zucchini snugly in a 10 x 14-inch baking pan, in 1 layer and cut side up. Sprinkle with salt and pepper. Fill the zucchini with the bread mixture. Sprinkle with the Gruyere. Bake for 10 to 12 minute or lightly browned.
the fashionista cook
the fashionista cook 
Stuffed zucchini always remind me of this summer when friends and I made them, had a lot of fun preparing them and enjoyed even more eating them 😀
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They look so beautiful !
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Thanks!😊
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Reblogged this on the fashionista cook.
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