BAKED STUFFED ZUCCHINI
2 to 4 servings
Preheat the oven to 400°F. Halve lengthwise:
- 4 medium zucchini (about 1½ pounds)
Scoop the pulp into a kitchen towel, leaving ½-inch-thick shells. Squeeze the moisture from the pulp and set aside.
Melt in a small skillet over medium-high heat:
- 2 tablespoons butter
Add and cook, stirring, until golden, about 7 minutes:
- ¼ cup finely chopped onion
Reduce the heat to medium and add the squash pulp along with:
- 2 garlic cloves, minced
Cook, stirring, for another 2 minutes. Transfer the mixture to a bowl and add:
- ½ cup dry or fresh bread crumbs
- ½ cup grated Parmesan (2 ounces)
- ¼ cup finely chopped parsley, basil, tarragon, or a combination
- 1 large egg, beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
Mix the filling well and spoon it into the hollowed-out zucchini. Place in a baking dish and sprinkle the tops with:
- Grated Parmesan
Bake until tender, 20 to 25 minutes, depending on their size.