legend_018
Head Chef
ok I have some zucchini boats (all stuffed with a sausage stuffing mixture) in the oven. I've done it 2 times over the last month as I love this stuffing recipe made with collard green pesto.
Anyways, this time the bottoms of some of the zucchini halfs "filled with filling" are not getting soft. The green part/the skin part. One zuchinni was a little older than the other one and I noticed it was hard to cut when I was slicing it prior to stuffing them. The other one was very easy to cut.
It's been in the oven for almost an hour. Am I wasting my time keeping them in there waiting for them to get soft? It's just the green part of those zucchini's still hard.
Anyways, this time the bottoms of some of the zucchini halfs "filled with filling" are not getting soft. The green part/the skin part. One zuchinni was a little older than the other one and I noticed it was hard to cut when I was slicing it prior to stuffing them. The other one was very easy to cut.
It's been in the oven for almost an hour. Am I wasting my time keeping them in there waiting for them to get soft? It's just the green part of those zucchini's still hard.
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