2 Stuffed zucchini recipes from Vermont

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* Exported from MasterCook *

 

Stuffed Zucchini with Tomatoes and Jack Cheese

 

Recipe By :Julia Collin

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium zucchini (about 8 ounces each) -- washed

Salt and ground black pepper

4 tablespoons olive oil

3 medium Red Bliss potatoes (about 1 pound) -- cut into

1/2-inch cubes

1 medium onion -- chopped fine

5 large garlic cloves -- minced

3 medium tomatoes (about 1 1/4 pounds) -- seeded and chopped

1/3 cup chopped fresh basil leaves

6 ounces Monterey Jack cheese -- shredded (about 1 1/2 cups )

 

 

1. Adjust one oven rack to upper-middle position and second oven rack to

lowest position, then place a rimmed baking sheet on each rack and heat oven

to 400 degrees.

 

2. Meanwhile, halve each zucchini lengthwise. With small spoon, scoop out

seeds and most of flesh so that walls of zucchini are 1/4 inch thick. Season

cut sides of zucchini with salt and pepper, and brush with 2 tablespoons

oil; set zucchini halves cut-side down on hot baking sheet on lower rack.

Toss potatoes with 1 tablespoon olive oil, salt, and pepper in small bowl

and spread in single layer on hot baking sheet on upper rack. Roast zucchini

until slightly softened and skins are wrinkled, about 10 minutes; roast

potatoes until tender and lightly browned, 10 to 12 minutes. Using tongs,

flip zucchini halves over on baking sheet and set aside.

3. Meanwhile, heat remaining tablespoon oil in 12-inch skillet over medium

heat until shimmering but not smoking, about 2 minutes. Add onion and cook,

stirring occasionally, until softened and beginning to brown, about 10

minutes. Increase heat to medium-high; stir in garlic and cook until

fragrant, about 30 seconds. Add tomatoes and cooked potatoes; cook, stirring

occasionally, until heated through, about 3 minutes. Off heat, stir in

basil, 1/2 cup cheese, and salt and pepper to taste.

4. Divide filling evenly among squash halves on baking sheet, spooning about

1/2 cup into each, and pack lightly; sprinkle with remaining cheese. Return

baking sheet to oven, this time to upper rack, and bake zucchini until

heated through and cheese is spotty brown, about 6 minutes. Serve

immediately.

 

 

Source:

" Cook's Magazine web site "

 

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NOTES : from the article…“Problem: Stuffed zucchini often seem to represent

either an attempt at a healthy but bland vegetarian dinner or a thrifty,

last-ditch effort to use up some leftovers. In either case, the results are

often soggy and flavorless.

Goal: We wanted stuffed zucchini worth eating-hearty, full-flavored, and

delicious for vegetarians and carnivores alike.

Solution: Scoop the seeds out of the zucchini to reduce the moisture, roast

them cut-side down for a flavorful sear and a head start on the cooking

process, stuff them with potatoes, hearty seasonings, and vegetables and

then return to the hot oven for a quick final roast. “

 

additional note...Buy firm zucchini with tiny prickly hairs around the stem

end; the hairs are a sign of freshness.

 

 

 

* Exported from MasterCook *

 

STUFFED ZUCCHINI WITH CORN, BLACK BEANS, AND CHIPOTLE CHILES

 

Recipe By :Julia Collin

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium zucchini (about 8 ounces each) -- washed

Salt and ground black pepper

4 tablespoons olive oil

1 medium Red Bliss potato (about 5 ounces) -- cut into

1/2-inch cubes

1 medium onion -- chopped fine

1 cup fresh corn kernels cut from 2 medium ears

5 large garlic cloves -- minced

3 medium chipotle chiles en adobo -- minced (about 3 T )

2 medium tomatoes (about 12 ounces) -- seeded and chopped

1 can black beans -- (15 ounce) drained and rinsed

1/3 cup chopped fresh cilantro leaves

6 ounces Monterey Jack cheese -- shredded (about 1 1/2 cups )

 

1. Follow recipe for Stuffed Zucchini with Tomatoes and Jack Cheese through

step 2.

 

2. Heat remaining tablespoon oil in 12-inch skillet over medium heat until

shimmering but not smoking, about 2 minutes. Add onion and cook, stirring

occasionally, until softened and beginning to brown, about 10 minutes.

Increase heat to medium-high; stir in corn and cook until almost tender,

about 3 minutes. Add garlic and chipotle chiles; cook until fragrant, about

30 seconds. Stir in tomatoes, black beans, and cooked potatoes; cook,

stirring occasionally, until heated through, about 3 minutes. Off heat, stir

in cilantro and 1/2 cup cheese and salt and pepper to taste.

 

3. Continue with recipe for Stuffed Zucchini with Tomatoes and Jack Cheese

from step 4.

 

 

Source:

" Cook's Magazine web site "