If you’re a gardener, your zucchini is most likely still growing in your garden.
This summer squash is beyond prolific. It was my mom’s favorite and she made everything from breads to main dishes with this high-volume vegetable.
The small tender zucchini is great in salads, stir fry, and can be stuffed and baked for a great fall side dish. Those hefty, seemingly overgrown gems are perfect for quick breads.
Most kids won’t eat zucchini. No problem. This recipe isn’t for them – it’s just for us adults. It calls for two six inch zucchini, but I recommend you double it. Seriously, they are that good!
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Preheat oven to 375 degrees.
Boil the zucchini gently in salted water for 5-6 minutes. Remove from water and let cool.
Sauté the onion and garlic in the avocado oil until golden.
Cut the zucchini in two, and scoop out the pulp. Chop the pulp from one whole zucchini and add it to the onion and garlic mixture. Remove from heat. Add the salt, parmesan cheese, sour cream and crushed croutons. Mix until blended.
Take the mixture and stuff each of the four zucchini halves. Place in oven and bake for 10 minutes.
Remove the zucchini from the oven and sprinkle the mozzarella cheese over each half. Return to oven and bake until the mozzarella cheese is melted (about 5 minutes).
Drizzle with balsamic glaze and serve with your favorite entrée. May I suggest a finger food dish like barbequed ribs? That way you won't be offended when nobody uses a fork.
For more about Billie, check out her bio page.
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