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| + | Stuffed Zucchini Squash | ||
| + | Ingredients: | ||
| + | * 4 medium zucchini squash (about 1.5 pounds) | ||
| + | * 1/2 cup water | ||
| + | * 1/2 teaspoon salt | ||
| + | * 2 tablespoons butter | ||
| + | * 1 tomato, diced | ||
| + | * 1/2 cup soft bread crumbs | ||
| + | * 1/2 cup cottage cheese | ||
| + | * 1 egg, beaten | ||
| + | * parsley, chopped | ||
| + | * 1 tablespoon onion powder, or dried onion flakes. or 1/4 cup finely minced fresh onion | ||
| + | * 1/2 teaspoon dried basil leaves, or 1 tablespoon fresh basil, chopped | ||
| + | * 1/4 teaspoon garlic powder, or 1-2 cloves fresh garlic, minced | ||
| + | * 1/8 teaspoon freshly ground black pepper | ||
| + | * 1/2 cup grated cheddar cheese | ||
| + | |||
| + | Preparation: | ||
| + | * Preheat oven to 400 degrees. | ||
| + | * grease a 12x8x2 inch baking pan. | ||
| + | * Cut zucchini in halves lengthwise, and scoop out pulp (use a grapefruit spoon if you have one), leaving a 1/4 inch thick shell. Chop pulp and set aside. | ||
| + | * Place zucchini shells cut side down in a large skillet Add the water, and bring to a boil. Reduce heat and cover, and simmer until just tender, 4-5 minutes. Drain shells and place cut side up in the baking pan.Sprinkle with the salt. | ||
| + | * In the same skillet, melt the butter and saute the zucchini pulp and the tomato for 3 to 4 minutes. | ||
| + | * Remove from heat and stir in the bread crumbs, cottage cheese, egg, parsley, onion, basil, garlic, pepper and a little salt. Spoon mixture into the shells. | ||
| + | * Cover and bake for 20 minutes. Remove cover, sprinkle with cheddar cheese and return to oven for 3 minutes or until cheese is melted. | ||
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| + | * | ||