Many of us find ourselves up to our eye-balls in zucchini this time of the year.
Here’s a delightful recipe to help you use up your plethora of crop!
Zucchini Delight Ingredients
(Recipe – Our Own)
- 3-5 zucchini (cut into 2-inch spears)
- 3-4 medium-sized potatoes (cut into 1-inch chunks)
- 2 red peppers (cut into slices)
- 1 whole medium onion (chopped, or thinly sliced)
- 1 package of mushrooms (sliced)
- salt, pepper, and garlic powder (to taste)
- olive or canola oil
Preheat oven to 375 degrees. Spray or lightly oil an 9 x 12” pan.
Place prepared vegetables into a bowl. Add salt, pepper, and garlic powder and mix with a tablespoon of olive or canola oil.
Place mixture into 9 x 12″ pan and cover with foil.
Bake for 40 minutes or until ingredients are fork tender.
Serve as a delicious vegetarian meal with a loaf of Italian or French bread.
If you prefer a dish with meat, you may choose to add browned, ground meat (drained) or browned slices of hot dog to the top of the mixture before baking.
Zucchini Stuffed Tomatoes Recipe
(Recipe from the Food Network)
- 4 large tomatoes
- 1.5 lbs zucchini
- 1 teaspoons salt
- 3 shallots, sliced
- 2 tablespoons olive oil
- 3 tablespoons of fresh parsley
- 1.5 teaspoons of fresh thyme
- 1/2 pound grated Gruyere
Preheat broiler. Cut tops off tomatoes and scoop out centers, leaving the outer, thick flesh intact. Sprinkle the interior shells of tomatoes with a couple pinches of salt. Drain tomatoes and turn upside down on a paper towel until ready to stuff.
With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini, and place it in a strainer. Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices. Allow to drain for 5 to 10 minutes.
In a large, heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize. Meanwhile, squeeze the zucchini to release as much water as possible.
Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes. Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.
Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place in tomato halves, in ovenproof baking dish and broil them until the tops are golden. Serve hot.