I try and serve vegetables with every meal, so I'm always on the hunt for something new. The recipe below is my adaptation of Ingrid Hoffmann's tasty stuffed zucchini and is a favorite new addition to our veggie rotation. I especially like it because I can assemble the zucchini in advance and toss it in the oven right before dinner. Be sure to give it a try before summer is over when the zucchini flavor becomes bland. Here's what you'll need:
- 4 medium (6-inch-long) zucchini
- 1 hard-boiled egg, peeled and chopped
- 1/4 cup grated mozzarella
- 1/4 cup half-and-half
- 1/2 tsp salt
- 1/4 cup Panko (bread crumbs work too)
- 1/4 cup Parmesan cheese
- 1 tsp smoked paprika (regular paprika can be substituted)
- Fresh or dried parsley for garnish
Begin by "parboiling" your zucchini. This is a fancy term for partially boiling food. Here's the quick process: bring water to boil and insert the zucchini for 6-8 minutes.
Move the squash from boiling water to an ice bath. "Ice bath" is a fancy term for ice water. Putting the zucchini in the bath stops the cooking process.
After the squash is cooled, drain in a colander. Meanwhile, stir together the egg, mozzarella, and half & half and set aside.
Take the now cooled zucchini, cut in half and gently scoop out the seeds/pulp in the middle. Place the hollowed zucchini on a foil lined baking sheet.Take the pulp and chop finely (if it's not already soft) and press the water out through a sieve. Add the pulp to the egg and cheese mixture. Stir together.
Fill the zucchini with the mixture.In another bowl, Stir together the panko, Parmesan cheese, and paprika.
Sprinkle the panko mixture over the zucchini and bake at 350 degrees for 12-14 minutes.
Serve with your favorite entree!