BAKED STUFFED ZUCCHINI
This is not a very healthy dish, but wow is it tasty. I came up with this recipe because I was always waiting for the zucchini in my garden to be "just the right size" next thing I knew I had these ginormous zucchini. There is only so much zucchini bread that you can make... I used grape tomatoes from my garden too.
Provided by Jessica Morgan
Categories Vegetables
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350.
- 2. Wash zucchini well, remove stem, and cut in half the long way. Scoop out seeds to leave a well in the center of the fruit. Place skin down on a baking dish of appropriate size for four halves. (The picture shows some special zucchini that I picked up at the farm stand. The green one is an eight ball zucchini, which I originally made the recipe for.)
- 3. In a small pan melt butter and add bread crumbs and garlic powder. Mix well.
- 4. Place slices of onion in each zucchini half. Cover with bread crumb mixture and then decoratively place tomato halves on top.
- 5. Cook until the zuchini is soft, approximately 30 minutes. If the vegetables are getting too brown, cover with aluminum foil until soft.
- 6. Add slices of fresh mozzerella to the top and broil for 2-5 minutes until cheese just starts to melt. (You can use shredded if fresh mozzerella is not available, it still tastes great!)
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