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Stuffed Young Zucchini

Recipe information

  • Yield

    serves 4

Ingredients

4 small zucchini, 5 to 6 inches long and 1 1/2 inches thick
2 tablespoons EVOO (extra-virgin olive oil)
Salt and pepper
12 cremini mushrooms, chopped
1 small to medium yellow onion, chopped
3 to 4 garlic cloves, grated or chopped
2 vine-ripe tomatoes or Roma tomatoes, seeded and chopped
2 slices white toasting bread
Softened butter
A small handful of fresh flat-leaf parsley leaves
A few sprigs of fresh tarragon or a small handful of fresh basil leaves
3/4 cup shredded Parmigiano-Reggiano cheese
1 egg, beaten

Preparation

  1. Step 1

    Preheat the oven to 425°F.

    Step 2

    Halve the zucchini lengthwise and scoop out the seedy-soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Arrange the small hulls in a baking dish. Drizzle with EVOO and season with salt and pepper. Chop up the scraped zucchini flesh and reserve.

    Step 3

    Heat the remaining EVOO in a skillet over medium-high heat and sauté the mushrooms, onions, and garlic for 5 minutes. Add the zucchini flesh and tomatoes, season with salt and pepper, heat through for 1 minute, then remove from the heat.

    Step 4

    While the veggies cook, toast the bread in a toaster, then butter it liberally, and tear it up, and add it to a food processor. Add the parsley and tarragon or basil and pulse into herb crumbs.

    Step 5

    Fold the herb crumbs into the veggies and stir together with 1/2 cup of the Parm and the egg. Overstuff the zucchini shells and roast them for 15 minutes, top with remaining 1/4 cup of cheese, and place under the broiler for 2 to 3 minutes more to brown.

Rachael Ray's Look + Cook
TagsItalian AmericanItalianEuropeanZucchiniSquashVegetableCrimini MushroomMushroomPlum TomatoTomatoParmesanCheeseDairyMainSideDinnerVegetarianNut FreeOven BakeSummerCookbooks
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