After the disaster that was dinner last night (zucchini fritters), I was super happy that this dish turned out so well. Two things: I actually don’t like zucchini but I’ve been trying to expand my vegetable horizons, and the other ingredients in this dish really balance out the zucc and make it much more palatable; the stuffing would work fantastically in potato skins, so I might try that next. Original recipe here.
Main course for 2 people:
1 super large zucchini (I’m talking like 12″ long and about 2-3″ in diameter)
1 onion (I used a regular old yellow onion)
about 10 large shiitake mushrooms
2 large cloves of garlic, minced
4 large basil leaves
canola oil (I used peanut because those stupid fritters used up all my canola last night – the peanut oil was fine)
1/2 c breadcrumbs
1/2 c faux cheddar cheese (Daiya makes this)
3/4 c of marinara sauce (I just used a can of stewed tomatoes, which I pureed)
salt & pepper
Finely chop your onion and throw into a non-stick fry pan with a couple of tablespoons of oil on medium and cook a couple of minutes. Finely slice the mushrooms and add those too, along with a couple of pinches of salt and some cracked pepper. Stir frequently and cook down – about 4 mins. Slice your zucchini lengthwise and scoop out the middle – I used a grapefruit spoon for this because it has serrated edges but the zucchini is soft enough you should be able to do it with a regular spoon.
Lay your zucchini down on a baking tray and spoon in the tomato sauce (the marinara or whatever you’re using): not too much, as you want to leave room for the other stuff. Stir a 1/4 of the cheese into the mushroom mixture, along with the basil (chiffonade the basil by stacking the leaves, rolling them tightly lengthwise and then finely slicing them) and then spoon that on to the zucchini. Top with the breadcrumbs and the rest of the cheese. Bake at 350 F for about 25mins.
I found the topping to be a little dry so i drizzled over just a little extra peanut oil.