Monday, March 4, 2013

Stuffed Zucchini

Original recipe found at

Like I've said before, I'm a squash addict! This is definitely one of my favourite ways to prepare zucchini.


4 medium zucchini (about 8oz. each) washed
4 Tablespoons olive oil
3 medium red potatoes cut into 1/2 inch cubes
1 medium red onion chopped fine
5 large cloves of garlic finely minced
3 medium tomatoes diced
1/3 cup fresh basil leaves shredded or 1 Tablespoon dried
(optional) 1 1/2 cups of shredded cheese (I've used cheddar or Parmesan)


Adjust one oven rack to the upper-middle position and second oven rack to lowest position. Place a rimmed baking sheet on on each rack and heat oven to 400F.

Meanwhile, halve each zucchini lengthwise. With a small spoon scoop out the seeds and most of the flesh. The walls of the zucchini should be about 1/4 inch think all the way around. Brush the insides lightly with 2 Tablespoons olive oil, then season with salt and pepper. Remove the lower baking sheet that has been pre-heating in the oven and place the zucchini cut-side down.

Meanwhile, toss the diced potatoes with 1 Tablespoon of olive oil, salt and pepper to taste. Spread in a single layer on the second hot baking sheet that has been pre-heating on the upper rack. Place both baking sheets back into the oven and roast simultaneously. Roast zucchini about 10 minutes until skins are slightly wrinkled. Roast the potatoes about 12 - 14 minutes until lightly browned.
When the zucchini has finished baking, remove from the oven and use tongs to flip the halves over on the baking sheet and set aside.

While zucchini and potatoes are roasting, heat the remaining 1 Tablespoon of olive oil in a skillet over medium head until shimmering. Add the onion and stir occasionally until softened and starting to brown, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cooked potatoes and stir occasionally until heated through, about 3 minutes. Remove from heat and stir in the basil and 1/2 cup of cheese with salt and pepper to taste.

Divide evenly among baked zucchini halves. Sprinkle with remaining cheese and bake on the upper rack for about 6 minutes.
Serve immediately.


 - Arianne

1 comment:

  1. Yum! I like the fact that it is Gluten and Meat free!