Wednesday, August 4, 2010

The Best Zucchini Recipe

The Best Zucchini Recipe:

1 bushel zucchini
1 raincoat
1 pair of sunglasses
A moderately fast car

Go to a busy parking lot. Drive around until you find an unlocked car. Put the zucchini in the back seat and drive away FAST before you are discovered!

Alternatively, keep a bag of them by the front door for unwanted visitors, or use a giant zucchini in the toilet tank as a water saver…

Heh . . . seriously.  I’m getting lots of zucchini from my two plants and I couldn’t be more pleased.  I’m having fun looking for unique and interesting ways to prepare them.  I  made the recipe that follows and gave a sample to a visiting friend.  This is his review of my experiment:

I LOVED IT! The stuffing reminded me of Italian Mac & Cheese without the Mac! Very tasty. Thank you!

Ricotta Stuffed Zucchini

A mixture of cheeses, lemon juice and basil make a savory stuffed zucchini that  works well as either an appetizer or side dish.

Ø      2 Zucchini, Halved Lengthwise
Ø      1/2 Teaspoon Salt
Ø      1/2 Teaspoon Ground Black Pepper
Ø      1/2 Cup Part-Skim Ricotta Cheese
Ø      1/4 Cup Shredded Part-Skim Mozzarella
Ø      Cheese
Ø      2 Tablespoons Grated Parmesan Cheese
Ø      1 Egg
Ø      1 Teaspoon Fresh Lemon Juice
Ø      2 Teaspoons Dried Basil
Ø      1/2 Teaspoon Salt
Ø      1/2 Teaspoon Ground Black Pepper
Ø      1/2 Cup Bread Crumbs

1.  Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2.  Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
3.  Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, egg,  lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Sprinkle with bread crumbs.  Arrange stuffed zucchini on greased baking sheet.
4.  Bake in preheated oven until zucchini is tender and filling is beginning to brown, 20 - 25 minutes.

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