Stuffed Zucchini Receipe

My co worker gave me a big bag of figs. Well, figs go bad pretty quick, so I went on line and found a fig bread recipe using cardamon and cinnamon. I made the bread, but unfortunately, the instructions were not precise about the size of pan and cooking time. The toothpick came out clean, but when I turned the cake out of the pan, it went all gooey and was still green in the middle. I cut it up and cooked it in the crock pot for about 4 hours, and now I have a new rendition of "figgy pudding". With a little dollop of sour cream, it ain't bad.

I'm trying very hard not to waste the fruits and vegetables that are coming my way this summer.

I even found a pot of home made soup to throw my over ripe tomatoes into.

The tomatoes featured here, are still green...

Rosemary,

I thought so too...I know there was someone here maybe Holly? That was being over run by Zucchini:S ...I thought maybe this was a new way to use it:) .

Karen

Karen,

This sounds yummy!! Thanks for sharing.

Ro

Found this today...Looks tasty


Stuffed Zucchini

2 medium zucchini (about 12 ounces total)
1/3 cup finely chopped onion
1 tablespoon olive oil or cooking oil
2 teaspoons all-purpose flour
1/2 teaspoon dried basil, crushed
1/8 teaspoon pepper
1/2 cup milk
1/4 cup refrigerated or frozen egg product, thawed, or 1 beaten egg
1/3 cup grated Parmesan cheese
1. Cut zucchini in half lengthwise. Place, cut side down, in a microwave-safe 2-quart square baking dish. Micro-cook, covered, on 100 percent power (high) for 1-1/2 to 3 minutes or until nearly tender. (Or, cook in boiling water for 3 to 4 minutes.) Scoop out pulp, leaving a 1/4-inch-thick shell. Set shells aside. Finely chop the zucchini pulp; set aside.

2. In a medium saucepan cook onion in hot oil until tender but not brown. Add chopped zucchini; cook 1 minute more. Stir in flour, basil, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Gradually add zucchini mixture to the egg product or egg. Stir in Parmesan cheese. Spoon mixture into zucchini shells; place in a 2-quart baking dish.

3. Bake, uncovered, in a 350 degree F. oven for 25 to 30 minutes or until filling is lightly browned. Makes 4 side-dish servings.

4. Make-Ahead Tip: Prepare and fill zucchini; cover and chill up to 24 hours. Bake as above except bake 30 to 35 minutes.