Vegetable Stuffed Zucchini
The Middle Eastern flavor of these tender
stuffed zucchini makes for perfect paring with a lemon braised chicken.
Makes 6 servings
2 tablespoons olive oil, plus additional for greasing
1 bunch (6 to 8), green onions (scallions), white and light green parts
only, thinly sliced
1 large tomato, peeled, seeded and chopped
½ green bell pepper, seeded and finely chopped
¼ chopped fresh cilantro
3 tablespoons mayonnaise
Salt and freshly ground black pepper to taste
¼ to 1/3 cup plain dried bread crumbs
3 medium size types of greens zucchini, trimmed, halved lengthwise,
seeds remove with a sharp spoon
Freshly grated Parmesan cheese
Preheat the oven to 375 F. Lightly grease a medium size gratin dish or
a shallow baking dish large enough to hold the types of greens zucchini
in a single layer.
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Heat 1 tablespoon of the olive oil in a small skillet over medium heat.
Add the green onions and cook 1 minute. Add the tomatoes and bell
pepper. Cook over medium heat, stirring, for 2 minutes. Stir in the
cilantro. Remove from the heat. Stir in the mayonnaise, and season well
with salt and pepper. Add enough bread crumbs to hold the mixture
together.
Fill the zucchini with this mixture, mounding it slightly. Arrange the
filled halves in the prepared baking dish. Sprinkle the top of each
zucchini lightly with some of the cheese.
Bake until very hot and the types of greens zucchini is tender when
pierced with a knife, 20 to 25 minutes. Serve this simple vegetable
stuffed zucchini cooking recipes hot, or cool to room temperature. If
serving at room temperature, drizzle a little olive oil over the top of
each zucchini.
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