Baked Stuffed Zucchini
Every year I plant two zucchini and two summer squash plants and every year I get nothing but the start of a little tiny squash that get attacked by powdery mildew or some other veg rotting fungus. Well not this year my friends, I found this 10 inch beauty hiding in my zucchini patch, so exciting. To celebrate my garden achievement I am taking my first home grown zucchini and making baked stuffed zucchini.
1 big zucchini, cut in half length wise, seeds removed
1 tsp olive oil
Salt & pepper
1 tbs olive oil
½ onion chopped
½ red pepper chopped
1 Serrano pepper chopped
6 mushrooms chopped
1 clove garlic chopped
1 cup cooked rice
1 tbs tomato paste
¼ cup grated habanero cheddar cheese
¼ cup white vermouth
¼ cup panko bread crumbs
Salt & pepper
Panko bread crumbs
Preheat oven to 375°
Take the 2 zucchini halves drizzle with olive oil, sprinkle with salt and pepper and place in microwave and cook for 2-3 minutes until slightly soften. Set aside.
Heat a large skillet over medium high heat, add olive onions and peppers and sauté until softened, add mushrooms and garlic, sauté until mushrooms are cooked. Add cooked rice, stir to combine, add tomato paste, stir to coat rice, add cheese, stir until melted in, and add vermouth, stir scraping up brown bits in bottom of skillet and all the liquid has been absorbed. Stir in bread crumbs, add salt and pepper to taste. Remove from heat.
Place zucchini halves in an oven safe baking dish, fill halves with rice mixture, sprinkle with bread crumbs, drizzle with a lithe olive oil and sprinkle on parmesan cheese, salt and Pepper.
Pour ¼ inch of water into the bottom baking dish, spray a sheet of aluminum foil with a non stick cooking spray, cover baking dish with foil and place in the oven to bake for 20 minutes, remove foil and continue baking for another 15 minutes or until the panko topping has browned.
This is really yummy. A big boat of ricey, veggy, cheesy goodness with a crusty outer coating.
Hope I find some others in my squash patch.