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!