Stuffed Zucchini Provencal |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
You can never have too many zucchini recipes when there's a bumper crop in everybody's garden! From the kitchen of Tona Thornburg Court, Bridgeton MO. Ingredients:
4 medium zucchini, ends trimmed |
3 tablespoons olive oil |
1 medium onion, chopped |
1 large garlic clove, chopped |
1/2 cup chopped prosciutto or 1/2 cup ham |
1 tomato (peeled, seeded and chopped) |
3 tablespoons parsley, chopped |
3 tablespoons olives, chopped |
1/2 teaspoon basil |
1/2 teaspoon oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Cook zucchini in boiling water 4 minutes; drain under cold water.
2. Cut lengthwise in half; scoop out pulp leaving 1/4 shell.
3. Arrange shells in buttered 7x11 baking dish.
4. Chop pulp; cook 2 minutes in olive oil with onion, garlic and ham. Stir in tomato, parsley, black olives, basil and oregano. Season to taste with salt and pepper.
5. Stuff mixture into zucchini shells; cover dish with aluminum foil.
6. Bake at 325 degrees 25-30 minutes, until hot.
|
|