I wish that I could write some family anecdote to go with this dish but my head is somewhere else. I’m on a Game of Thrones marathon, I already stayed up all night to watch Season 1, I probably should get some sleep soon but, after posting this, I want to finish Season 2. And, when I’m done with Season 3, I’ll probably be reading the books on which the series is based. I already checked Amazon and the first four books (Kindle for iPad version) are available as a set. After that, I’ll have to get the fifth book separately.
So there. No anecdote nor backstory about this dish. Just an easy recipe for a delicious vegetarian stuffed zucchini.
One tip, however, before the recipe. Zucchini comes in different sizes. The smaller the zucchini, the smaller the area in which to dump the filling. If your zucchini is on the small side, chop the onion and tomatoes into smaller pieces so that you can pack more filling into the scooped out centers of the zucchini halves.
Vegetarian stuffed zucchini
- 1 medium-sized zucchini
- salt to taste
- pepper to taste
- 1 onion chopped
- 2 tomatoes chopped
- 1/4 teaspoon garlic grated
- 3 to 4 tablespoons parsley chopped
- 50 to 60 grams cheese (any variety that melts well)
- 2 tablespoons olive oil
Preheat the oven to 350F.
Cut the zucchini lengthwise.
Using a teaspoon, scoop out the centers, leaving about half an inch of flesh attached to the skin. Be careful as you do not want to break the shell that will hold all the fillings together.
Sprinkle both zucchini halves with salt and pepper.
Chop the scooped out zucchini flesh and toss with the chopped onion, tomatoes, garlic, parsley, cheese and salt and pepper to taste.
Spoon the mixed vegetables into the hollowed out centers of the zucchini halves. Drizzle with olive oil.
Bake at 350F for 15 to 20 minutes.
Serve the vegetarian stuffed zucchini as a starter dish or a main dish.