This is from Cooks Illustrated, August 2000. My boyfriend and I both give this one a thumbs up. Both of us are rather picky about eating vegetables, so I am always on the look out of veggie sides that we both will like. Although the recipe makes a large portion 8 sides) I found it very easy to cut it down to only 2 sides.
* Exported from MasterCook *
Stuffed Zucchini
Recipe By: Cooks Illustrated, August 2000
Serving Size : 4 as a main dish, 8 as a side
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium zucchini (about 8 oz each) -- washed
salt and ground black pepper
4 tablespoons olive oil
3 medium Red Bliss potatoes (about 1 pound) -- cut into 1/2" cubes
1 medium onion -- chopped fine
5 large garlic cloves -- minced
3 medium tomatoes (about 1 1/4 pounds) -- seeded and chopped
1/3 cup chopped fres basil leaves
6 ounces Monterey jack cheese -- shredded (about 1 1/2 cups)
Adjust one oven rack to upper-middle position and second oven rack to lowest position, then place a rimmed baking sheet on each rack and heat oven to 400 degrees.
Meanwhile, halve each zucchini lengthwise. With a small spoon, scoop out seeds and most of flesh so that walls of zucchini are 1/4-inch thick. Season sides of zucchini with salt and pepper, and bush with 2 tablespoons of oil; set zucchini halves cut side down on hot baking sheet on lower rack.
Toss potatoes with 1 tablespoon olive oil, salt, and pepper in small bowl and spread in a single layer on hot baking sheet on upper rack. Roast the zucchini until slightly softened and skins are wrinkled, about 10 minutes. Roast potatoes until tender and lightly browned, 10 to 12 minutes. Using tongs, flip zucchini halves over on baking sheet and set aside.
Meanwhile, heat remaining tablespoon oil in a 12-inch skillet over medium heat until shimmering hot, but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Increase heat to medium high; stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and cooked potatoes; cook, stirring occasionally, until heated through, about 3 minutes. Off heat, stir in basil, 1/2 cup cheese, and salt and pepper to taste.
Divide filling evenly among squash halves on baking sheet, spooning about 1/2 cup into each, and pack lightly; sprinkle with remaining cheese. Return return baking sheet to oven, this time to upper rack, and bake zucchini until heated through and cheese is spotty brown. about 6 minutes. Serve immediately.
[This message has been edited by RobinC (edited 11-30-2000).]
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