ISO: ISO: Recipes for stuffed zucchini? I have had access to some wonderful
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My favorite Zuke Rec- VERY T&T: Pureed Zucchini in their shells
PUREÉD ZUCCHINI IN THEIR SHELLS
6 medium zucchinis, unpeeled, ends trimmed and scored with a fork
1 tsp salt
1 T oil
2 slices firm white bread, broken
1 egg
1 extra egg yolk
3T chopped fresh basil
nutmeg, pepper, salt to taste
Preheat oven to 350°
Cut 8-1-1/2" lengths of zucchini. Place cut side down and scoop pulp with a melon baller, leaving about 1/4" walls and bottom. Reserve the pulp. Sprinkle shells with 1/2 tsp salt and invert on paper towels for 30 minutes to leech out the juice.
Chop the pulp in a food processor. With the shredder blade, process ends of zucchini not used for the shells. Heat oil in a large pan, add the pulp mix and cook until dry over medium heat, stirring frequently (takes about 15 minutes) Place bread in workbowl and process until fine. Add rest of ingredients to the pulp and adjust seasonings so mix is highly seasoned. Fill zucchini shells, set in pan and pour 1/4" of water in bottom. Tent with foil and bake 30 minutes. Remove foil and bake another 20 minutes. Serve immediately.
PUREÉD ZUCCHINI IN THEIR SHELLS
6 medium zucchinis, unpeeled, ends trimmed and scored with a fork
1 tsp salt
1 T oil
2 slices firm white bread, broken
1 egg
1 extra egg yolk
3T chopped fresh basil
nutmeg, pepper, salt to taste
Preheat oven to 350°
Cut 8-1-1/2" lengths of zucchini. Place cut side down and scoop pulp with a melon baller, leaving about 1/4" walls and bottom. Reserve the pulp. Sprinkle shells with 1/2 tsp salt and invert on paper towels for 30 minutes to leech out the juice.
Chop the pulp in a food processor. With the shredder blade, process ends of zucchini not used for the shells. Heat oil in a large pan, add the pulp mix and cook until dry over medium heat, stirring frequently (takes about 15 minutes) Place bread in workbowl and process until fine. Add rest of ingredients to the pulp and adjust seasonings so mix is highly seasoned. Fill zucchini shells, set in pan and pour 1/4" of water in bottom. Tent with foil and bake 30 minutes. Remove foil and bake another 20 minutes. Serve immediately.
Another recipe for stuffed zucchini...
Zuccanoes
4 medium-sized zucchini (about 2 lbs.)
1 to 2 Tbs. olive oil
1 1/2 cups minced onion
1 tsp. salt
1/2 lb. mushrooms, minced
6 medium cloves garlic, minced
1 1/2 cups cooked rice (any kind)
1 1/2 cups minced almonds or pecans, lightly toasted
3 Tbs. fresh lemon juice
Black pepper and cayenne, to taste
A few pinches of freshly minced (or dried) herbs: any combination of parsley, basil, dill, thyme, or marjoram
1 cup (packed) grated Swiss or cheddar cheese
Cut the zucchini lengthwise down the middle. Use a smallish spoon to scoop out the insides, leaving a canoe with a 1/4 inch shell. Mince the insides, and set everything aside.
Heat the olive oil in a medium-sized skillet. Add the onion and salt, and sauté over medium heat until the onion is soft (5 to 8 minutes).
Add the minced zucchini innards and the mushrooms. Turn up the heat and cook for about 8 minutes, stirring, letting the liquid evaporate. Stir in the garlic, and remove from heat.
Stir in the rice and nuts, along with the lemon juice, and season to taste with black pepper, cayenne, and the herbs of your choice.
Preheat oven to 350°F. Fill the zucchini shells, top with cheese, and bake for 30 to 40 minutes, or until heated through. Serve hot.
From Moosewood Cookbook, by Mollie Katzen
Zuccanoes
4 medium-sized zucchini (about 2 lbs.)
1 to 2 Tbs. olive oil
1 1/2 cups minced onion
1 tsp. salt
1/2 lb. mushrooms, minced
6 medium cloves garlic, minced
1 1/2 cups cooked rice (any kind)
1 1/2 cups minced almonds or pecans, lightly toasted
3 Tbs. fresh lemon juice
Black pepper and cayenne, to taste
A few pinches of freshly minced (or dried) herbs: any combination of parsley, basil, dill, thyme, or marjoram
1 cup (packed) grated Swiss or cheddar cheese
Cut the zucchini lengthwise down the middle. Use a smallish spoon to scoop out the insides, leaving a canoe with a 1/4 inch shell. Mince the insides, and set everything aside.
Heat the olive oil in a medium-sized skillet. Add the onion and salt, and sauté over medium heat until the onion is soft (5 to 8 minutes).
Add the minced zucchini innards and the mushrooms. Turn up the heat and cook for about 8 minutes, stirring, letting the liquid evaporate. Stir in the garlic, and remove from heat.
Stir in the rice and nuts, along with the lemon juice, and season to taste with black pepper, cayenne, and the herbs of your choice.
Preheat oven to 350°F. Fill the zucchini shells, top with cheese, and bake for 30 to 40 minutes, or until heated through. Serve hot.
From Moosewood Cookbook, by Mollie Katzen