Friday, May 11, 2012

Baked Stuffed Zucchini

The picture below looks really weird. I used a block of cheddar from a Christmas basket that was given to us, and the cheese did not melt at all - I'm guessing it wasn't real cheese. Anyway, we peeled it off and threw it out. Strangely enough, it tastes like cheese, but doesn't melt like one. So, use real cheese!


  • 1 zucchini
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tomato, diced
  • 1/2 onion, chopped
  • 1 tablespoon butter
  • 1/2 to 2/3 cup cooked rice
  • [optional] fresh herbs
  • 1 tablespoon cooking oil
  • salt and pepper to taste

  • Steam the zucchini for10 minutes, then slice it it half lengthwise.
  • Using a spoon, spoon out the flesh of the zucchini, and set the flesh aside.
  • Dice the zucchini flesh.

  • In a pan, add oil and onions. 
  • Fry until onions are transparent and fragrant, then add garlic.
  • Fry until garlic starts browning, then add rice, zucchini, tomatoes, salt, pepper and herbs.
  • Fry to combine, then turn off the heat and let cool.

  • Fill the zucchini shells with the rice filling, then add cheese on top.
  • Bake in the oven for 10 to 15 minutes.
  • Serve.

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