"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Stuffed Zucchini Recipe

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This recipe for Stuffed Zucchini, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Monica Jasa
Added: Tuesday, November 4, 2008


3 large Zucchini

4-6 slices of good sourdough bread, crust removed

2 Cloves Garlic

tsp chopped fresh thyme

tsp chopped fresh rosemary

1-2 Tbsp milk

tsp Cayenne Pepper (optional)

1 Egg, beaten

Salt and Pepper

Preheat oven to 400 degrees.

Slice the zucchini lengthwise and season with salt and pepper. Microwave, covered for about 5 minutes or until zucchini are soft enough to scoop out the middle seeded portion. You can also bake them if desired, covered at 350 for about 25-30 min.

While zucchini are cooking, put bread in food processor and pulse until fresh breadcrumbs are achieved. When zucchini are finished and have cooled enough to handle, scoop out the middle with a spoon. Add this to the breadcrumbs in the food processor along with the garlic, thyme, rosemary and cayenne pepper. Mix until blended. If mixture is too thick, add the milk. Add salt and pepper to taste.

Spoon this mixture into the hollowed out zucchini until they are all filled. Brush the top with beaten egg. Bake 10-15 minutes. If top is not as brown as desired, broil for 3-5 more minutes.


If you do not have fresh herbs, substitute 1 tsp dried Italian Seasonings.




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