Stuffed Zucchini Recipe
Try out this Stuffed Zucchini for once ! You are sure to remain loyal to it forever! The Stuffed Zucchini is made with Vegetable which can be easily found at any grocery store. Stop ruminating and make this Stuffed Zucchini right now!
Ingredients
6 small zucchini (about 1-1/3 lb/675 g total) 6
2 tbsp olive oil 25 mL
3 tbsp chopped fresh parsley 50 mL
2 tbsp chopped fresh basil 25 mL
1 clove garlic, minced 1
1-1/2 cups fresh bread crumbs 375 mL
1 egg, beaten 1
Salt and pepper
1/2 cup chicken stock 125 mL
Chervil or parsley sprigs
TOMATO SALSA
l lb tomatoes (2 large) 500 g
3 tbsp chopped fresh basil 50 mL
3 tbsp olive oil 50 mL
1 tbsp chopped fresh chervil or parsley 15 mL
1 tsp each grated orange and lemon rind 5 mL
1 clove garlic, minced 1
Salt and pepper
Directions
Tomato Salsa: Peel, seed and chop tomatoes.
In bowl, combine tomatoes, basil, oil, chervil, orange and lemon rind and garlic; season with salt and pepper to taste.
Set aside for up to 1 hour at room temperature or cover and refrigerate for up to 2 days.
Cut off stem ends of zucchini.
Cut off thin slice lengthwise on top.
If necessary, trim bottoms so shells stand evenly.
Reserve trimmings.
Using grapefruit spoon or melon bailer, scoop out zucchini flesh, leaving 1/4 inch (5 mm) thick shells.
Chop reserved trimmings and flesh coarsely.
In saucepan of boiling salted water, cook zucchini shells for 2 minutes.
Drain and refresh under cold water.
Invert shells on paper towels to drain.
In skillet, heat oil over medium heat; cook chopped zucchini for 5 minutes or until tender.
Stir in parsley, basil and garlic; cook for 1 minute.
Transfer to bowl; stir in bread crumbs and egg.
Season with salt and pepper to taste.
Stuff zucchini shells with bread crumb mixture; place in greased 11x 7 inch (2 L) baking dish.
Pour chicken stock around zucchini; cover and bake in 350°F (180°C) oven for 25 to 30 minutes or until tender and heated through.
To serve, spoon some Tomato Salsa on individual plates and top with stuffed zucchini.
Garnish with chervil sprigs.
In bowl, combine tomatoes, basil, oil, chervil, orange and lemon rind and garlic; season with salt and pepper to taste.
Set aside for up to 1 hour at room temperature or cover and refrigerate for up to 2 days.
Cut off stem ends of zucchini.
Cut off thin slice lengthwise on top.
If necessary, trim bottoms so shells stand evenly.
Reserve trimmings.
Using grapefruit spoon or melon bailer, scoop out zucchini flesh, leaving 1/4 inch (5 mm) thick shells.
Chop reserved trimmings and flesh coarsely.
In saucepan of boiling salted water, cook zucchini shells for 2 minutes.
Drain and refresh under cold water.
Invert shells on paper towels to drain.
In skillet, heat oil over medium heat; cook chopped zucchini for 5 minutes or until tender.
Stir in parsley, basil and garlic; cook for 1 minute.
Transfer to bowl; stir in bread crumbs and egg.
Season with salt and pepper to taste.
Stuff zucchini shells with bread crumb mixture; place in greased 11x 7 inch (2 L) baking dish.
Pour chicken stock around zucchini; cover and bake in 350°F (180°C) oven for 25 to 30 minutes or until tender and heated through.
To serve, spoon some Tomato Salsa on individual plates and top with stuffed zucchini.
Garnish with chervil sprigs.
