{Easy} Stuffed Zucchini
On the Menu Today~
{Easy} Stuffed Zucchini
I love this time of year...
when summer yellow squash, garden- fresh zucchini and
crisp green beans, make an appearance at local farm stands in my area.
This is our favorite way to prepared the first of the seasons zucchini crop.
For me, seeing zucchini at my local road-side farm stand,
signals that the growing season is coming to an end.
Soon fresh fruits and vegetables will make an appearance at farm stands and farm markets everywhere. Our menus will now include everything from,
Apples to Spaghetti Squash.
Over the next several months,
we can look forward to all kinds of delicious fresh vegetables and fruits.
Along with fresh zucchini,
green beans, summer squash, and fresh dill help kick off the road-side "farm stand" season.
{Easy} Stuffed Zucchini
Ingredients
- 4 small zucchini
- 2 tablespoons olive oil
- salt and pepper, to taste
- 1 cup Tomato and Basil Topping for Bruschetta
- 8 slices mozzarella cheese
- parmesan cheese
- Preheat oven to 375º
- Slice zucchini in half lengthwise. Scoop out seeds with a small spoon or melon baller.
- Place zucchini, cut side up in a 2 quart baking dish. Sprinkle with salt and pepper. Drizzle with olive oil. Bake for 25 minutes or until zucchini is fork tender. Remove zucchini from oven, spoon tomato and basil topping into zucchini. Bake for 15 minutes. Remove zucchini from oven, top each zucchini with a slice of cheese. Return to the oven and bake until cheese has melted, 5 to 10 minutes. Sprinkle with Parmesan cheese.
Labels: {Easy} Stuffed Zucchini, Tomato and Basil Topping for Bruschetta
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