With a lot of leftover zucchini in my fridge, which was a gift from my parents before they left for Slovakia, I had to get inventive about what to do with it. The zucchini was on the large side, which meant it had a lot of yummy flesh and plenty of surface area to stuff it, which is exactly what I decided to do with it.
Using a melon baller to take the inside flesh out, I then chopped it up and mixed it with other healthful ingredients such as as tomatoes, celery and onion, and then restuffed it back into the zucchini. The end result was a gorgeously vibrant gourd stuffed with lots of flavorful ingredients, which we enjoyed as the main part of our dinner. Even Dan who's not a huge fan of zucchini enjoyed this one.
Fooditka's Stuffed Zucchini
Ingredients (serves 2)
2 large zucchinis, cut in half and the flesh scooped out with a spoon or a mellon baller
1 medium tomato, chopped
1/2 yellow onion, chopped
1 stalk of celery, chopped
2-3 large pieces of sopressata, chopped
2-3 tbs of breadcrumbs (you can eyeball it)
2 tbs of fontina cheese, grated
Salt and pepper to taste
Olive oil
Directions:
Heat oven to 375 degrees.
Line baking sheet with aluminum foil.
Combine the zucchini, tomatoes, onion, celery, sopressata and breadcrumbs in a medium sized bowl. Season with salt and pepper. Stuffed inside the zucchini and drizzle with olive oil and then top with cheese.
Bake for about 25-30 mins or until the top gets brown and the cheese melts. Let cool for 5 minutes and then enjoy!
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