STUFFED ZUCCHINI
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Slice the zucchini in half lengthwise and spoon out the flesh, leaving boats about 1/3-inch thick. Sprinkle the boats with salt and place upside down on paper towels to drain for 30 minutes. Dice the flesh and set it aside.
- Meanwhile, preheat the oven to 400 degrees. Melt 2 tablespoons of the butter over medium heat. Add the onions, mushrooms, garlic and reserved zucchini flesh and cook until the vegetables are soft, about 15 minutes. Add the bread, lemon juice, zest and cayenne and cook for 1 minute more. Remove from heat and add the marjoram. Set aside.
- Bake the boats on a baking sheet for 10 minutes. Remove from the oven and mound with the bread filling, packing gently. Combine the hazelnuts and bread crumbs and sprinkle over the top. Melt the remaining butter and drizzle it over the zucchini.
- Bake the zucchini until lightly brown, 20 to 25 minutes. If they are not browned enough, run them briefly under the broiler. Serve warm.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 514 milligrams, Sugar 6 grams, TransFat 0 grams
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thaman bardewa
[email protected]This recipe was a joke. The zucchini was mushy and the filling was watery.
Sourov Roy
[email protected]This recipe was a total fail. The zucchini was raw and the filling was undercooked.
Donavan Colella
[email protected]This recipe was a complete disaster. The zucchini was burnt and the filling was inedible.
Sh Dabaadeberel
[email protected]This was the worst zucchini recipe I have ever tried. The zucchini was tough and the filling was tasteless.
Sandip Gurung
[email protected]This recipe was a disappointment. The zucchini was overcooked and the filling was dry.
Md Sehab
[email protected]I would not recommend this recipe. It was a waste of time and money.
Umad Khan
[email protected]This recipe was not very good. The zucchini was mushy and the filling was bland.
Junaid Janjua
[email protected]I found this recipe to be a bit too time-consuming. The zucchini took a long time to cook and the filling was a bit bland.
Amanda Guthrie
[email protected]This recipe was a bit bland for my taste. I added some extra seasoning to the filling and it was much better.
John Rourke
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved the zucchini and the filling was so flavorful. I will definitely be making this again.
Alisha Harttlet
[email protected]This recipe was easy to follow and the results were delicious. The zucchini was cooked perfectly and the filling was very flavorful. I would definitely make this again.
Lee Maloney
[email protected]I followed the recipe exactly and the zucchini turned out perfect. The filling was also very flavorful. I would definitely recommend this recipe.
Imran Gagy
[email protected]This was a great recipe. The zucchini was tender and the filling was tasty. I would definitely make this again.
Mehar UN Nisa Mehar UN Nisa
[email protected]I love this recipe! The zucchini is cooked perfectly and the filling is so flavorful. I've made this several times and it's always a hit.
Iftehar Shoiab
[email protected]This recipe was easy to follow and the results were amazing. The stuffed zucchini was so flavorful and juicy. I will definitely be making this again and again.
Dee Monga McDowell
[email protected]I'm not a big fan of zucchini, but I was pleasantly surprised by this recipe. The zucchini was cooked perfectly and the filling was delicious. I'll definitely be making this again.
Baraa Tarabishi
[email protected]This stuffed zucchini recipe was a hit at my dinner party! The zucchini was tender and flavorful, and the filling was perfectly seasoned. I will definitely be making this again.