Wednesday, July 20, 2005
Stuffed Zucchini Recipe
For those of you who can't see the last recipe I posted about, here's the recipe!4 large zucchini
2 TBSP butter
2 TBSP olive oil
1 small onion, finely chopped
4 ripe tomatoes, peeled, seeded & chopped
1/4 cup chopped fresh basil
salt and pepper
2 TBSP capers, drained and coursely chopped
2 cups grated Fontina cheese (or Parmesan)
Cut zucchini in half lengthwise and scoop out the flesh. Chop flesh
finely. Melt butter with 1 TBSP olive oil in a saucepan. When butter
is foaming, add onion and cook 3-5 min. until softened, but not brown.
Add zucchini flesh, tomatoes, basil, salt and pepper (to taste) and
cook, stirring, for 5 min. Brush insides of zucchini shells with
remaining oil and arrange in lightly oiled shallow baking dish. Bake
shells at 350 degrees for 5-10 min. Divide half of the tomato mixutre
among shells. Cover with capers and chhese. Spoon remaining tomato
mixture on top of cheese layer and cover with remaining cheese. Return
to oven and bake for 10-15 min., until cheese is melted. Enjoy! |
