Joy Challenge: Baked Stuffed Zucchini

[TamiKnight]

I decided to try this because I had a monster zucchini from my CSA box. We usually grill the squash, but I wanted to try something different. This was very good, but I see some applications for it that weren't in Joy. I made the recipe as written, but forgot the olive oil drizzle before baking. I don't think it was really needed.

The stuffing in the squash baked up nice and crisp. The Parmesan flavor was noticeable. This actually had the same flavor as deep-fried zucchini appetizers. It would have been good with a little ranch dressing on the side as a much lower-fat way to scratch that taste itch. I also think this would be a great accompaniment to a pasta dish with marinara sauce.

A bonus is that these can be put together early in the day and popped in the oven for 30 minutes before serving. I cut mine in diagonal slices to serve. It was pretty. :D

[HejazSunKat]

Tami - if you have a minute would you mind posting this recipe? I don't have Joy but I do have a big zuke sitting in my fridge and I'm getting a little tired of eating them steamed. I'd like to try something different.

[Peggy]

Hi Linda,

Was going to post this recipe for you before going to bed, but it must be from a newer edition. I just looked through my "Joy" Cookbook (1981 Edition) and it's not there.:( I can only offer you Deep-Fat-Fried and Pickled !:eek: Oh well...

Peggy

[TamiKnight]

Originally posted by HejazSunKat
Tami - if you have a minute would you mind posting this recipe? I don't have Joy but I do have a big zuke sitting in my fridge and I'm getting a little tired of eating them steamed. I'd like to try something different.

I'll try to be efficient getting ready to go to work and post it this morning. If I'm NOT efficient (more likely) I'll post it tonight. You're likely to have on hand everything you need: unseasoned dry breadcrumbs, onion, garlic, egg, Parmesan. And of course, the giant zucchini!

[TamiKnight]

Here's the recipe:


* Exported from MasterCook *

Baked Stuffed Zucchini

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes Side Dishes , Vegetable
Vegetables Vegetarian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium zucchini -- 6-7 inches each
2 teaspoons olive oil -- or butter
3 tablespoons finely chopped onions -- or scallions
1 clove garlic -- minced
1 large egg -- lightly beaten
1/2 cup grated Parmesan cheese -- or aged Monterey Jack cheese
1/3 cup dry bread crumbs -- unseasoned
2 tablespoons fresh parsley -- chopped
2 teaspoons fresh marjoram, tarragon, basil, or thyme -- chopped
1/2 teaspoon grated lemon peel
salt -- to taste
pepper -- to taste

Preheat the oven to 400 degrees.

Halve the zucchini lengthwise. With a small spoon, carefully scrape out the pulp, leaving a 3/8-inch-thick shell. Steam the shells cut side down for 5 minutes. (I just put mine in a skillet with about 1/2" of simmering water and put the lid on until they were just beginning to get tender.) Coarsely chop the pulp.

Heat the olive oil or butter and onions in a small skillet until softened, about 3 minutes. Meanwhile, squeeze the moisture out of the chopped zucchini, then add it to the pan along with the minced garlic.

Cook for 2 minutes more. Turn into a bowl and combine with remaining ingredients. Spoon the filling into the zucchini shells and set them in a baking dish. Drizzle the tops with olive oil. (I skipped this step.) At this point, the zucchini can be covered and set aside for a few hours if necessary.

Add water to come 1/8 inch up the sides of the shells. Bake until the zucchini is tender and the top is browned, about 30 minutes. Let cool for a few minutes before serving.

My note: This would be good with ranch dressing or marinara sauce on the side.

Description:
"A side dish for four, a vegetarian main dish for two. These can be
made hours ahead of time."

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 136 Calories; 7g Fat (45.5% calories from fat); 8g Protein; 11g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 282mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

[RebeccaT]

Yummy! I am definitely making this recipe, hopefully this week! Thanks for the review, Tami!

** I think this is such a great challenge. JOC is so huge, that it's easy to miss recipes... this will really help me find some new favorites!

[TamiKnight]

I agree, Rebecca. This is the first time I've ever cooked "real food" from Joy. I've always used it more for a reference. I think I'll be using it a LOT more from now on.

[HejazSunKat]

Thanks Tami! (and Peggy for thinking of me :)) I'm salivating already and it's on the menu tonight. DH doesn't like zucchini so all the more for me. Yum.

[HejazSunKat]

Originally posted by Peggy
I can only offer you Deep-Fat-Fried and Pickled !:eek:

This sounds like my usual state of mind. :)

[Peggy C.]

I made this recipe last night as a main dish. I used more onion than it called for and I had fresh basil and parsley so I used that combo of herbs. My only other change was to use asiago cheese because that is what I had on hand. DH= and I both really enjoyted it. We really liked the fresh herby taste. We tried it with both ranch dressing and (jarred) marinara. It was completely different tasting with the 2 different sauces. We liked both, but would probably both lean more towards the marinara with it. I'd make it again as either a side or a main dish again.