Stuffed Zucchini

Stuffed Zucchini

As the summer marches on I find myself buried in zucchini and out of cooking ideas.  Stuffed Zucchini is a nice side dish or can be served as a main course.  If you are buying zucchini make sure to buy firm zucchini with tiny prickly hairs around the stem end.  The hairs are a sign of freshness.  Seeding the zucchini allows excess moisture to evaporate during cooking.  Be sure to rinse the cannellini beans before using. 


6 Tablespoons Olive Oil

4 Medium to Large Zucchini (Halved & Seeded)

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

2/3  Cup Panko Bread Crumbs

2 Minced Shallots

6 Minced Garlic Cloves

1 3/4 Cup Rinsed Cannellini Beans

2 Large Chopped Tomatoes

6 Ounces Shredded Monterey Jack Cheese

1/2 Cup Chopped Fresh Basil


Preheat your oven to 400° F and move the oven rack to the upper middle position.  Put a baking sheet on the rack and heat while preparing the zucchini.  Wash and cut the zucchini lengthwise.  Remove the seeds by running a small spoon inside each zucchini half to scoop out the seeds.  Brush 2 tablespoons of olive oil over the cut sides of the zucchini and sprinkle with the 1/8 teaspoon salt and 1/8 teaspoon pepper.  Put the zucchini halves, cut side down, on the hot baking sheet.  Bake for 10 minutes until the zucchini is slightly softened and the skins are wrinkled.  Turn the zucchini halves over and set aside on the baking sheet.  Heat 2 tablespoons of olive oil in a large skillet over a medium heat.  Add the bread crumbs, remaining salt and pepper and cook for 5 minutes.  Stir often.  The bread crumbs should be golden brown.  Transfer the bread crumbs to a bowl and set aside.  Wipe out the skillet with a paper towel.  Heat the remaining olive oil in the skillet.  Add the shallots and cook for 3 minutes.  Stir in the garlic and cook for 1 minute.  Add the cannellini beans and the chopped tomatoes.  Cook for 3 minutes.  Turn off the heat and stir in 1 cup of the Monterey Jack cheese and the basil.  Divide the filling evenly among the zucchini halves.  Pack lightly. Sprinkle the remaining cheese on the zucchini and then sprinkle the toasted bread crumbs.  Bake the stuffed zucchini for 7 minutes until heated through.  Remove from the oven and transfer to a serving platter. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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