Every year, I plant a few things in our garden that are fun to grow, but that we don’t really “love” to eat. Zucchini falls into this category. The kids love growing zucchini because of the big beautiful flowers and the beautiful zucchini that seem to appear over night. Last year, we tried making zucchini a million different ways to use it all up and most were pretty tasty. My favorite though is stuffed zucchini. This is simple, delicious and makes zucchini taste amazing. Try this and you will be a zucchini lover. I had this for dinner last night and it was awesome. My kids even love it! I only made one zucchini last night because my hubby was working, but you could easily double or triple this recipe.
Here is what you need:
1 large zucchini
1 c. of your favorite tomato sauce
1/8 c. fresh chopped basil
1/2 c. panko bread crumbs
1/2 c. fresh grated Romano cheese (could use Parmesan instead)
olive oil for drizzling
salt and pepper to taste
Here is what you do:
First wash and dry your zucchini. Then cut it in half lengthwise.
Next use a spoon to scoop out the seeds and create a little valley for your stuffing to sit in. Drizzle a little olive oil over each half. This will help to keep the stuffing moist.
Next combine the sauce, bread crumbs, basil and cheese.
You may have to adjust the amount of bread crumbs and sauce. You want it to be very moist with sauce. Otherwise, it will dry out when you bake it. Once the filling is well combined, spoon it into each zucchini half. Don’t forget to add salt and pepper to taste. The cheese can be salty so taste it first. Drizzle each with a little more olive oil.
Cover and baked in a 375 degree over for about 20 minutes. After about 20 minutes, remove foil and sprinkle with a little bit more grated cheese. Return to oven and bake uncovered until the cheese is melted and the zucchini is fork tender. Voila! Baked stuffed zucchini!
I made this version meatless, but you can add ground sausage to the stuffing mixture and it is delicious. Just cook the sausage before adding to stuffing mixture. The nice thing about this recipe is that it is just a starting off point. There are a million different ways to make this and flavors to use. This recipe will make a zucchini lover out of you. Thanks for reading and happy cooking.
Do you ever make stuffed veggies? What is your favorite way to make zucchini? I would love to hear from you.