Monday, August 15, 2016

Zucchini for Days

This year we ordered all our garden vegetable seeds from Baker Creek Heirloom Seeds and our zucchini is almost producing more than I can keep up with. I have at least 2 gallon ziplock freezer bags full of shredded zucchini with a second batch shredded in the fridge waiting on me to bag. Zucchini Fritters, Zucchini Bread, Stir Fry Zucchini, Zucchini Alfredo, Zucchini Lasagna, Stuffed Zucchini...the list goes on and on.


The Lungo Bianco Squash  (a light green/white sweet zucchini from Italy) is a delicious and versatile zucchini that my whole family loves. Stuffed Zucchini is one of my husband's favorite ways to eat zucchini for dinner and he always appreciates the extras for lunch. 

Stuffed Zucchini with Fire Roasted Tomatoes,
 Rice and Mozzarella Cheese



Ingredients

Zucchini (2)
Fire Roasted Tomatoes (1 Can)
Cooked Rice (measured 1/2 cup dry)
Mozzarella Cheese
Extra Virgin Olive Oil (not pictured)

Preheat your oven to 425 Degrees F
Cut zucchini in half lengthwise and scoop seeds out leaving a boat like shape


Sprinkle Zucchini with Olive oil and a decent shake of Garlic Garlic Seasoning
Place on baking sheet and roast in the oven for 15-20 minutes
Combine the cooked rice, fire roasted tomatoes, one tablespoon of Garlic Garlic Seasoning and one cup of shredded mozzarella cheese in a bowl.

Take the roasted zucchini out of the oven (the flesh should be cooked and browning slightly) and stuff with the rice and tomato mixture topping with more shredded cheese. Place the zucchini back in the oven and let cook until cheese is melted and bubbly.



Serve with crusty bread and a nice white wine or smoked sausage and a glass of cold milk.

Do you have a favorite zucchini recipe? 




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1 comment:

Stephanie Cox said...

Stuffed zucchini is so good. Even I like it ;) But I haven't had this type of zucchini before. Maybe I'll start branching out.