On Mon, 24 Feb 2014 15:07:24 -0000, "Ophelia"
> wrote:

> I am just back from shopping and I bought a couple of bigish ones I will
> try it out today. I am quite looking forward to doing that because I am
> trying to get as much veg into us as I can and I have never managed to make
> anything with zucchini that we liked. I used this method with salmon but
> never thought about it like this)) And yes. Parmesan too

Yay! Squash in general is probably my favorite vegetable and zucchini
is particularly versatile. I take the opportunity to stuff zucchini
if I can find them big enough to do it. There are lots of recipes on
the internet. I usually use Italian sausage, but the last one was
stuffed with shredded chicken - enchilada style.

The classic way and the first way I ever made it was stuffed with
garlic and herbs: Make a flavorful tomato sauce. Cut zucchini in half
lengthwise and steam lightly - just enough so you can carefully remove
the seeds from the center to make a boat (leave the flesh). A melon
baller is perfect for this job. Season zucchini lightly with salt and
set aside.

Grind fresh bread to crumbs in a food processor with basil and garlic.
This is one of those recipes that is traditionally made with stale
bread that you revived with a little water and squeeze "dry" with your
hands. At this point, you can vary the filling as you wish. Some
people use anchovies and pine nuts, I add an egg. Mix well in the FP.
Pour the well seasoned tomato sauce into a lightly oiled gratin dish
and spoon the breadcrumb mixture into the zucchini, mounding it
slightly on top (here is another opportunity to sprinkle with
parmesan). Drizzle with olive oil and bake until the tops of the
breadcrumbs are browned. Serve hot or at room temperature (if they
are meatless).

Have you ever made ratatouille? Saute onions and some minced garlic
in olive oil until they're tender and transfer them to a big pot.
Saute zucchini until barely tender and add that to the pot. Saute
eggplant until totally tender and add that to the pot. Add peeled,
seeded, diced tomatoes (or use canned) + a little red wine vinegar to
the saute pan and cook until thickened. Add them to the pot and heat
everything through to combine flavors. Garnish with torn basil leaves
and serve hot or at room temperature.

I like zucchini so much that I have an entire Pinterest board devoted
to zucchini recipes. Scroll down to "Parmesan – Roasted Zucchini
Recipe". http://www.pinterest.com/sfpipeline/...bles-zucchini/
It's almost exactly what I did... except my topping also had panko in
it. Believe me, roasting them w/o panko as in that recipe is
delicious too. I usually roast vegetables for two when I'm baking
something else, because it seems like such a waste of energy to heat
up an entire oven just to cook so little (no toaster oven in this
house).


--

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