Recipes
Stuffed Zucchini
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 2 medium zucchini
- 1 tbsp. butter
- 1 tbsp. olive oil
- ½ small onion, chopped
- 1 clove garlic, minced
- ¼ c. ricotta cheese
- ½ c. parmesan cheese, freshly shredded
- ¼ c. shredded mozzarella
- 1 pkg. OREGANO leaves, chopped
- ½ pkg CHIVES, chopped
- 2 tbsp. breadcrumbs
Instructions:
Slice each zucchini lengthwise. Hollow out each half leaving ¼ in. edge and reserve zucchini.
Heat butter and olive oil on medium heat, add onion and garlic.
Sauté for 3 minutes.
Add reserved zucchini and continue to cook on medium low for 10 minutes until soft. Remove from heat.
Blend in remaining ingredients.
Stuff each zucchini half, bake for 40 minutes at 350˚F.
Shenandoah Growers suggests:
Either Zinfandel or Chianti matches nicely.