Ingredients:
4 large zucchini
1 large creole tomato, diced
1/2 a large onion, diced
1/2 a large bell pepper (red or green), diced
1 clove of garlic, minced
1/2 cup of whole wheat bread crumbs
1/4 tsp basil
1/4 tsp oregano
1/4 tsp thyme
1 tbsp parsley
2 tbsps extra virgin olive oil
Directions:
Place zucchinis whole in a large pot of water and bring to a slow boil on medium heat. As soon as they reach a boil turn off the heat and let sit to cool. This step can be skipped if you prefer a crisper, crunchier zucchini.
Remove cooled to touch zucchinis from pot and cut in half lengthwise. Scoop out insides with a spoon, leaving about 1/4 to 1/2 inch walls around the skin of the zucchini for the shell. Save the scooped out insides and dice.
Heat a large skillet on medium high with a touch of oil and add garlic, onions and bell pepper. Sautee for a few minutes, as they begin to cook down add the tomatoes and diced zucchini insides. Continue to cook and stir for another five minutes. Remove from heat and add bread crumbs, herbs and a little salt and cayenne to taste. Stir until mixed thoroughly.
Stuff zucchini shells with this mixture. The stuffed zucchinis can now either be grilled or baked. Grilled stuffed zucchinis should be covered, and should be grilled for about 15 – 20 minutes, or until browning on top with grill marks on the shell. Baked stuffed zucchinis should cook for about 20 – 30 minutes at 350 degrees. Both can be topped with grated parmesan cheese about 10 minutes before done. Sprinkle with a little chopped fresh parsley and serve!
June is National Fresh Fruit and Vegetables Month. Eat local and buy fresh produce from the Covington Farmer’s Market!
