Stuffed Zucchini
I’ve been fairly negligent of my garden this summer, letting the lettuce get out of hand, not cutting back the flowers, etc. Though my biggest slight has been letting the zucchini grow well past harvest time. Now they’re mostly huge and full of seeds. I picked a couple of the largest and decided to try and make some good from them.
1) Hollow out sections of zucchini and rub inside and out with olive oil, then sprinkle with sea salt, pepper, and garlic.
2) Precook zucchini in oven at 400 degrees for about 20 minutes.
3) Meanwhile, lightly saute a chopped onion in some olive oil with salt and pepper. Add a chopped bell pepper, some chopped tomatoes, and minced basil.
4) Spoon vegetables into pre-cooked zucchini and bake for another 20 minutes, or until soft.
5) Next sprinkle some fresh mozzarella on top of each zucchini section and serve over bed of pasta.
