Stuffed Zucchini II So Tasty

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Monday, November 30, 2015

Stuffed Zucchini II

"Chopped zucchini combined with bread crumbs and herbs, and topped with a tomato salsa. Very tasty!"

Ingredients :

2 large tomatoes - peeled, seeded and chopped
5 tablespoons chopped fresh basil
three tablespoons olive oil
four tablespoons chopped clean parsley
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 cloves garlic, minced
salt and pepper to taste
6 small zucchini
2 tablespoons olive oil
1 half of cups soft bread crumbs
1 egg, overwhelmed
half cup chicken broth

Instructions :

Prep : 30M	Cook : 6M	Ready in : 2H10M

In a small bowl combine tomatoes, 3 tablespoons of basil, oil, 1 tablespoon of parsley, orange peel, lemon peel, half of of the garlic, and salt and pepper to flavor. Mix nicely and set apart for 1 hour at room temperature.
Preheat oven to 350 tiers F (one hundred seventy five degrees C). Lightly grease a 9x13 inch baking dish.
Cut the stem ends off of zucchini and slice a thin layer off the tops, lengthwise. If vital, trim the bottoms in order that the zucchini stand stage; reserve trimmings. Scoop out the flesh, leaving 1/four inch thick shells. Chop the reserved trimmings and flesh coarsely. In a huge saucepan of boiling, salted water, cook the shells for 2 mins. Drain and rinse in bloodless water; drain on paper towels.
Heat oil in a medium skillet over medium warmness; saute chopped zucchini for five mins, or till soft. Stir in last parsley, basil and garlic; cook dinner for 1 minute. Transfer to a medium bowl and stir in bread crumbs and egg. Season with salt and pepper to flavor. Spoon combination into shells and region in prepared baking dish. Pour chicken stock over zucchini.
Cover and bake in preheated oven for 25 to 30 minutes, or until gentle. Serve with the tomato salsa.

Notes :

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