This is a light and creamy tasting variation of the ubiquitous stuffed zucchini. The quantities of ingredients are variable to your preferences, though I think it best with the basil a strong note. I have made this with globe and traditional shaped zucchini and young and moderately large zucchini. I think it would work with large zucchini as well.
Credit:
self created
Serving Size:
1-2
Prep Time:
15 - 30 minutes
Ready in:
30 - 45 minutes
Ingredients
Ingredients:
1 medium zucchini 1 cup cooked white rice 3 green onions, finely chopped 1 - 2 tablespoon fresh basil, shredded 1/4 - 1/2 cup goat cheese 1/2 tsp thyme salt and pepper honey (optional) 1/4 cup parmesian reggiano for garnish (optional)
Directions
Step 1:
Split the zucchini and remove the seeds any any pithy parts, throw away seeds and pith.
Step 2:
Scrape the flesh of the zucchini until there is a 1/4 - 1/2 half inch of wall remaining. Put the flesh of the zucchini in a bowl. Cook the zucchini halves in the microwave about 2 minutes, you want the zucchini to start to soften, but hard enough to be fully cooked later and not turn to mush.
Step 3:
While the zucchini is cooking mix the remaining ingredients except for the shredded hard cheese. (If the goat cheese is sour, sweeten with honey, otherwise leave the honey out)
Step 4:
Stuff the cooked zucchini halves with the mix. Top with shredded cheese if desired.
Step 5:
Cook in a 350 degree oven until warm through - about 15 - 20 minutes.
To all of the people who have commented, I am unable to post a reply because I can not see any of the comments. I do not know where the glitch in the system is, and apparently neither can the site administrators because they have yet to fix the problem even though it has been going on for several months.
I did not follow your recipe exactly since I was trying to use what I had on hand. Wow!!! Great meal, the kids and my picky company gobbled it all up. Thanks for sharing. Heather
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