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Myrna'S Stuffed Zucchini

Chef.Foodie's picture
Ingredients
  Zucchini 6 Medium
  Bay leaf 1
  Garlic 6 Clove (30 gm)
  Onion 1⁄2 Cup (8 tbs), chopped
  Parsley 1⁄4 Cup (4 tbs), chopped
  Butter/Olive oil 2 Tablespoon
  Tomato 1 Large, chopped
  Oregano 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Cayenne 1 Pinch (A Dash)
  Salt To Taste
  Pepper To Taste
  White beans 2 Cup (32 tbs), cooked, drained
  Garbanzo beans 1 Cup (16 tbs), cooked, drained
  Olive oil 2 Tablespoon
Directions

MAKING
1. Slice zucchini in half lengthwise and simmer in 1/2 inch water with the bay leaf until the slices become tender; the cooking process should take near about 5 minutes time.
2. Let the slices get cool slightly and then scoop out insides, leaving a 1/2 inch thick shell.
3. Chop insides.
4. Chop four cloves of garlic coarsely and sauté with onion and parsley in butter or oil until these cloves turn golden and soft, nearly within 5 minutes.
5. Stir in tomato and cook for more1 minute.
6. Season the ingredients with thyme, cumin, oregano, cayenne, salt and pepper.
7. Add chopped zucchini in it.
8. Mash beans until the beans become semi-smooth.
9. Stir into vegetable mixture.
10. Stuff into zucchini shells and place in buttered baking dish.
11. Mince remaining 2 cloves of garlic and mix them with bread crumbs and olive oil and sprinkle evenly over stuffed zucchini.

SERVING
12. Bake at 350 degrees for 10 to 15 minutes, until crumbs turn into golden and crisp and all is heated through.
13. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
6

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