I saw a recipe on Pinterest (one of my new go-to sources for food inspiration) for stuffed zucchini. I’ve dabbled with stuffed vegetable recipes, but usually they tend to feature tomatoes or gross red peppers. After positing this observation to my boyfriendly companion, he mumbled something about asking for stuffed peppers for his special birthday dinner every year when he was young. Great. Not looking forward to October, although I’ll make it for him because I like him and it’s not really his fault that he likes gross things. (Apparently our food preferences are determined before birth… this article says more.)
I’m very proud of myself for totally winging this recipe; all I did was look up approximate cooking times and temperatures for zucchini. The amount of ingredients listed are approximate, so play around with what you like. I made mine spicy. Obviously.
It’s surprisingly quick to make and packs a big “wow” factor. I’ll be making this again soon.
2 large zucchini, sliced longways and hollowed out (1/4″ sides)
1 cup or so breadcrumbs
1/2 yellow onion, chopped
3 cloves garlic, chopped
2 jalapenos, deseeded and chopped
Feta or soy cheese or tofu
Salt and pepper
Fresh basil (4-5 leaves)
Saute the mushrooms, onions, garlic, and jalapeno in olive oil until mushrooms have shrunk up and the onions are translucent. Throw in a bit of the zucchini insides at the last minute. Let cool, then transfer contents to a bowl (make sure you save the liquid!). Add bread crumbs, cheese/tofu, and basil and incorporate with a large spoon. Test-taste and season.
Stuff the zucchini boats with the filling and top with cheese if you like. Bake at 350 in an oiled casserole dish.