Wednesday, August 26, 2015

Roasted Stuffed Zucchini

Looking for something to do with those huge zucchini from the garden? This is a great healthy recipe, and makes a great side dish with anything that you toss on the grill!

Roasted Stuffed Zucchini


2 large or 4 small zucchini
Olive oil, for drizzling
Salt and pepper, to taste
1 small yellow onion, chopped
4 small tomatoes, seeded and chopped
3 cloves garlic, chopped
3 slices fresh bread (I used sourdough)
Butter for spreading on bread (~3 tsp)
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
3/4 cup grated parmesan cheese, divided
1 egg, beaten


1. Preheat oven to 425 degrees.

2. Cut Zucchini in half, lengthwise. Use spoon to remove seeds and soft flesh in center.

3. Place zucchini, skin side down, in baking dish. Drizzle with olive oil and season with salt and pepper.

4. Toast bread slices and then liberally spread with butter. Tear into pieces and place in food processor with onion, tomatoes, garlic, parsley and basil. Pulse until makes a course bread crumb mixture. Place mixture in bowl and fold in 1/2 cup parmesan cheese and egg.

5. Fill zucchini with bread crumb mixture and place in oven for 15 minutes. Sprinkle remaining parmesan on top and roast for additional 3 minutes.

What are the nutritional benefits of this dish?  Zucchini is a good source of vitamin C and also provides fiber, manganese, lutein and zeaxanthin (phytonutrients that are good for eyesight). Onions are rich in quercetin, a type of antioxidant, as well as vitamins and minerals, including vitamins C, K, folate, thiamin, and minerals calcium, magnesium, potassium and manganese. Tomatoes are high in lycopene and vitamin C.

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