Something I devised when I had only one zucchini on hand and needed a side dish for two!
Served as a starter or side dish this recipe requires just a few ingredients, usually found in the pantry/fridge.
They can be made a day ahead and baked off when you are ready to serve them.
Vegetarian friendly as well!
I use the same technique as described in the Stuffed, Steamed Cucumber recipe I posted earlier.
You can make as many or as few of these as you like~ adjusting amounts according to the size of the zucchini and how many you want to serve.
Ingredients:
Zucchini
Olive or canola oil
the reserved, scooped interior of the zucchini (finely chopped)
finely chopped onion
minced garlic
almost equal amounts of fine, dry seasoned bread crumbs and grated fresh Parmesan (I like to add more cheese than bread crumbs)
herbs of your choice (fresh or dried), crumbled if dried and minced if fresh
minced parsley
squeeze of lemon, if you like.
salt/pepper to taste
Method:
Cut the zucchini crosswise into 3/4-inch to 1-inch size slices, using a melon-ball tool, scoop a portion of the interior out of each (not scooping all the way through), in order to form a cup shaped receptacle in each slice. Reserve the scooped-out portion and finely chop.
Place the zucchini, scooped-out side up in an oiled, micro-wave and oven-safe shallow baking dish, with 1 to 2 teaspoons water, cover loosely. Lightly salt & pepper the zucchini, and microwave (or steam) for about 1 minute until just barely tender. Allow to cool a few minutes before filling.
For the filling:
Heat oil in frying pan, saute reserved, chopped zucchini interior, minced onion and garlic until soft and translucent. Off heat stir in dry bread crumbs, grated parmesan, and herbs. Squeeze of lemon if using.
Taste for seasonings and adjust if needed.
Fill each zucchini piece with the stuffing, mounding filling slightly, drizzle with a little more oil if filling looks dry. Sprinkle with additional grated Parmesan cheese before baking.
May be prepared to this point up to one day ahead. (Cover and refrigerate until ready to bake.)
When ready to bake, heat oven to 350-degrees (F)
Bake until heated through and tops are lightly browned. Garnish with a tiny sprig of fresh thyme or parsley if desired.
Easy and flavorful!
looks delicious!
ReplyDeleteHi, could i steam and micro cook rounds, cool slightly, then scoop and add to other ingredients? i could save the step of using the frying pan. i usually stuff my zucchini boat style, this looks very pretty. thnx for sharing!
ReplyDeleteI think they look great also..Did I tell you I never found a pattypan this yr? That was your recipe too:)
ReplyDeleteThank you Honey B!
ReplyDeleteKatklaw, You could probably do it that way, but the reason I do the stuffing in the frying pan is to eliminate the excess moisture from the scooped out zucchini (it exudes liquid as soon as you heat it up & the stuffing would become soggy in the oven.) Also the frying pan method (adding the crumbs after the chopped zucchini & onions are cooked) allows the the bread crumbs to absorb the little bit of extra oil (so they toast a bit crisper in the oven), and to mellow out the raw onions (I'm not so fond of raw or steamed onions). But if you don't mind the flavor difference I'm sure it would work, it just wouldn't have the same flavor or texture. If you make them, I hope you like them. :)
Hi Monique! Isn't that strange about the inavailability of patty pan squash in your area this year? I wonder why... maybe the odd summer weather?
Thank you for your comments!
Oh i want to try these! They look like a great veg starter!
ReplyDelete