Guest guest Posted October 25, 2000 Report Share Posted October 25, 2000 * Exported from MasterCook * Stuffed Zucchini Recipe By : St. Paul Pioneer Press, 9/8/00 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds small zucchini 6 garlic cloves -- up to 7 Salt Freshly ground black pepper 1/2 cup olive oil 1 cup chopped and strained plum tomatoes 1/2 cup finely chopped parsley Makes 4 to 6 servings. A garlic-lover's dish as it is prepared on the Greek island of Santorini; from ``The Greek Vegetarian'' by Diane Kochilas. To stuff zucchini: Preheat oven to 350 degrees. Wash and trim zucchini. Using sharp paring knife, make 2 incisions lengthwise on both sides of each piece, creating 2 long slits or pockets. Using food processor or mortar and pestle, mash garlic, salt, pepper and 2 tablespoons olive oil. Using tip of paring knife, stuff a little garlic mixture into each slit. To bake zucchini: Place stuffed zucchini side by side in shallow, oven-proof glass baking dish. Spoon tomatoes, parsley and remaining olive oil over zucchini. Cover. Bake for 35 to 45 minutes, or until zucchini is tender. Remove. Cool slightly. Serve warm. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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