Stuffed Zucchini, From [snore] to [MORE!]
Posted On July 1, 2023
I’ve grown zucchini in my garden when I lived in Pittsburgh, Atlanta, and Raleigh. When it’s productive, man, those things are so prolific. And you want to figure out any way in the world to cook them so they’re not just the same ‘ol same ‘ol zuchs you served last week.
This stuffed zucchini recipe is the cure for the common veg medley.
The magic here is pretty obvious, as there’s not a whole lot in this world that a little bacon and parm can’t make better.
You’ll Need:
- 2 medium zucchini, halved lengthwise
- 1 large egg, beaten
- 1 cup panko or other bread crumbs
- ⅔ cup Parmesan cheese, grated
- 4 slices bacon
- 1 garlic clove, minced
- 3/4 cup halved cherry tomatoes
- 2 teaspoons lemon zest
- 2 tablespoons thyme leaves
- ¼ cup pine nuts
- Olive oil, for drizzling
- Salt, ground pepper
What To Do:
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Preheat the oven to 475°F .
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Cook the bacon to crispiness, remove and crumble.
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While the bacon is cooking, use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges. Place them cut side-up on the baking sheet.
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Make the filling
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Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water.
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Chop any coarse pieces and transfer to a medium bowl with the egg, crumbled bacon, panko or bread crumbs, cheese, garlic, lemon zest, thyme, pine nuts, and ¼ teaspoon salt.
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Mix until combined.
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Dress the zuchs
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Drizzle the hollowed-out zucchini with olive oil and sprinkle with salt and pepper.
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Spoon in the filling creating a long ridge of stuffing.
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Top with cherry tomatos
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Bake for 20 minutes or until the filling is set and is golden brown and crisp around the edges.
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