I am so thankful for all the wonderful comments that all of you leave on my blog.  I really enjoy getting to know you (or keeping in touch) and visiting your blogs, and it makes it feel a lot less like I am just typing into a big vast void.  

And I have learned a lot from you, too.  Like a few weeks ago when I wrote the post on Bruschetta-Stuffed Zucchini, and my friend Andrea (who I haven’t seen in 12 years but somehow we’ve been able to reconnect through the wonders of the internet) left a comment with a recipe for her own version of stuffed zucchini. 

I used my very last garden zucchini to make this dish on the week-end and after tasting it I am wishing that I had a fridge-full again so I could make more. (Someone please remind me of that in August when I start complaining that I can’t keep up with the production and start leaving them on doorsteps…of course left on a doorstep with this recipe attached it might be a fine gift!)  It was definitely too good to let the recipe  just sit in the comments where it might not be noticed.    Here is what she wrote:

I make stuffed zucchini all the time… I LOVE LOVE LOVE zucchini… I stuff mine with the inside of the zucchini sauteed with onion, garlic, peppers, tablespoon of tomato paste some parm cheese and a few seasoned bread crumbs.

Fill up the zucchinis and top with cheddar cheese.

I usually bake the bottom shells of the zucchinis drizzled in olive oil and seasoned with montreal steak spice while I sautee the veggies just to make the cooking process faster.

I made a few adjustments for what I had on hand – I left out peppers and parm and used my unseasoned sourdough bread crumbs of which I have an ever-increasing abundance.  I made a little more stuffing than I could stuff into the zucchini and I confess that I had no problems devouring  it right out of the pan.  Yum.  I am thinking I could use a similar concoction to stuff squash, too. 

Simple and delicious, who could ask for more?  Thanks, Andrea, for sharing!