The following recipe for Super Stuffed Zucchini Squash is from SurvivalBlog reader V.F. , who says: “The exact proportion of ingredients is not crucial — use them in proportions that suit your taste. An egg is included to bind the breadcrumbs to the other ingredients.”
Ingredients
- Zucchini, medium-size.
- 1 large Egg (or two medium eggs)
- Coarse breadcrumbs (preferably freshly-made.)
- Parmesan cheese (You can substitute other cheeses, such as Mozzarella.)
- Minced Garlic (optional, to taste)
- Cherry tomatoes, chopped
- Pine nuts (optional)
- Lemon zest
- Thyme
- Oive oil
- Salt, to taste
- Pepper, to taste
- Pesto sauce (optional.)
Directions
- Wash and slice the raw zucchini lengthwise into halves and hollow out the flesh, leaving “boats” with a 1/4-inch thick rim inside each half. Do not discard the removed flesh.
- Prepare the filling. Chop any large pieces of scooped flesh and transfer to a kitchen strainer. Press out any excess moisture, and then add the zucchini flesh to a bowl with the egg, breadcrumbs, cherry tomatoes, thyme, lemon zest, cheese, garlic, pine nuts, and salt. Stir for a minute until everything is well combined.
- Preheat your oven to 475°F.
- Stuff the zucchini halves. Place the zucchini shells in a baking dish or on a baking sheet lined with parchment paper. Drizzle them with olive oil and then spoon in the breadcrumb mixture.
- Bake at 475°F oven until the zucchini is tender and the filling is golden brown. (About 16 to 18 minutes.)
SERVING
Just before serving, you can optionally add some pesto sauce on top. Serve these hot.
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