05-12-2006, 11:27 AM
Join Date: Sep 2004
Originally Posted by auntdot
There are so many to choose a favorite, but since it is getting almost to that time of year will go with baked stuffed zucchini.
For this like oversized zucchini, the ones you usually don't want because they are too large. The small ones just do not work here.
Halve the long way and scoop out most of the pulp. Reserve the shell.
Sautee onions, peppers, the pulp with diced jalapenos (or any hot pepper) and some garlic, add bread crumbs (seasoned is fine). Add some eggs to bind and hot pepper sauce, black pepper, and other spices as you will, depending upon the bread crumbs used and your preference. Add a bunch of grated Parmesan, stuff back into the zucchs, top with some more cheese and a splash of hot sauce if you want, and bake.
The hot stuff can be varied according to your taste. We like a zing, but made the way we do it is not what we would call hot at all. And we are not chile heads, believe me.
We do not usually add salt, the hot sauce usually provides plenty for us.
But always give the stuffing a taste before cooking to check for seasoning (can do it before adding the raw egg if you prefer).
Usually just wing the amounts, depending upon the size of the zucchs and the amount of water produced.
The stuffing should be about the consistency of that you would stuff into the turkey.
This sounds wonderful auntdot......we'll def. be trying these this season....thanks!
If we can get 8 inch zucchinis, or larger, will make them, cut the halves into halves again (one quater of a zuchh) and serve as the main dish maybe with a tomato salad as a side.
A side as a main dish with another side.
Something we look forward to each year.
These sound wonderful auntdot! We'll def. be trying them this season.....thanks!!!
Se non supporta il calore, vattene dalla cucina!