| Zucchini Stuffed with Tomatoes and Onions
American
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| I love stuffed zucchini in all its forms. This recipe allows the simple flavors of the fresh vegetables and basil to shine through, and presents beautifully when made with Ronde de Nice, those wonderful round, pale green zucchinis. A delicious accompaniment to Grilled Chicken with Balsamic and Fresh Herbs. |
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| Ingredients |
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4 medium zucchini (Ronde de Nice preferred)
2 tablespoons olive oil
1/2 large onion, chopped
1/4 cup bell pepper, chopped
2 cloves garlic, minced
1 large ripe tomato, chopped
1/4 cup fresh basil, chopped
1/4 cup grated fontina or jack cheese
1/4 cup grated parmesan cheese
pinch of cayenne pepper
salt and freshly ground black pepper, to taste
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Steps
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| 1 | Preheat oven to 400°F. |
| | 2 | Split zucchini in half lengthwise. Using a teaspoon, scoop out flesh, reserving, creating a hollow for stuffing. Place zucchini shells in baking dish. Chop reserved flesh of zucchini. |
| | 3 | In large frying pan, heat oil and add onion. Sautee for 3 minutes, then add pepper and cook for another 5 minutes. Add chopped zucchini pulp and garlic and sautee until zucchini is tender, about 5 minutes more. |
| | 4 | Pour mixture into bowl and add tomatoes, 1/2 of the basil, the fontina, and 1/2 of the parmesan. Season with cayenne, salt and pepper to taste. |
| | 5 | Fill shells with cooked mixture, then top with remaining parmesan. Bake for 20-25 minutes until zucchini shells are tender and tops are golden. |
| | 6 | Garnish with remaining basil. |
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| Yield |
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original recipe yield: serves 4
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