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Stuffed Zucchini II
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
130 minutes
Zesty zucchini bites with crispy breadcrumbs, fresh herbs, and tangy tomato salsa. Deliciously satisfying!
Ingredients:
  • 2 large tomatoes - peeled, seeded and chopped
  • 5 tablespoons chopped fresh basil
  • 3 tablespoons olive oil
  • 4 tablespoons chopped fresh parsley
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 2 cloves garlic, minced
  • 6 small zucchini
  • 2 tablespoons olive oil
  • 1.5 cups soft bread crumbs
  • 1 egg, beaten
  • 0.5 cup chicken broth
Instructions:
  • Combine ripe tomatoes, fragrant basil, high-quality olive oil, fresh parsley, zesty orange and lemon peel, garlic, and a pinch of salt and pepper in a small bowl. Mix thoroughly and let the flavors meld together for 1 hour at room temperature.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
  • Trim the stem ends off the zucchini and slice a thin layer off the tops lengthwise. If needed, trim the bottoms to ensure the zucchini can stand level. Scoop out the flesh, leaving 1/4 inch thick shells. Chop the reserved trimmings and flesh coarsely. Boil the shells in salted water for 2 minutes, then rinse in cold water and drain on paper towels.
  • In a skillet, heat oil over medium heat. Saute chopped zucchini for 5 minutes until tender. Add the rest of the parsley, basil, and garlic, cook for 1 minute. Transfer to a bowl, mix in bread crumbs and egg. Season with salt and pepper. Fill shells with the mixture and arrange in a baking dish. Pour chicken stock over zucchini.
  • Bake uncovered in a hot oven for 25-30 minutes until tender, then savor with tomato salsa.

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