Tuesday, June 2, 2009

Stuffed Zucchini

My friend Ivette and I got to talking about how much we loved zucchini the other day, and it got me thinking about how i haven't made stuffed zucchini in forever! I love making this because there are a million ways to do it, all of which turn out delicious. We've been grilling outdoors a lot lately, putting me in a fiesta mood, so I gave mine a southwestern flair :)

Stuffed Zucchini

4 large zucchini, ends trimmed and sliced in half lengthwise
1 tablespoon olive oil
1 large clove garlic, minced
1/4 cup red onion, diced
1 roma tomato, seeded and diced
1 cup cooked brown rice
1/4 cup chopped fresh cilantro
1/4 cup shredded colby jack cheese
1 tablespoon crushed red pepper
2 teaspoons ground cumin
Salt and pepper to taste
1/4 cup bread crumbs

Scoop out the pulp of each zucchini half, leaving the zucchini shelf in tact, and dice. Heat a skillet on medium heat and warm oil. Saute garlic and red onion about 3 minutes, then add in diced zucchini pulp and saute another 3 minutes. Place in a large bowl and stir in tomato, rice, cilantro cheese and seasonings. Place filling into each zucchini shell and place on a baking sheet.Top with a sprinkle of bread crumbs and bake at 375 for 30 minutes, covered. Remove cover and broil for 2 minutes if crumbs are not yet golden brown. Enjoy!

5 comments:

Sicilian said...

What a great idea for using up all that zucchini.
I will try this recipe.
Ciao

Emily said...

Sounds delicious and I love those plates. ;)

Chris said...

That a great way to prepare zucchini! Yum!

Cara said...

I never thought of stuffing this veggie. mmm. Looks great!!

ivette said...

Yum!!!! I cant wait to try it, and yes-- NICE PLATES!