How to Make Stuffed, Sliced Zucchini

Stuffed, sliced zucchini is a great make-ahead side dish for a party. The zucchini can be stuffed several days in advance, then cooked and sliced the day you need it. When sliced and arranged on a platter, the zucchini not only tastes good but makes an attractive presentation. Serves 6 as a side dish (half a zucchini per person). This can also be a main dish for vegetarians.

Difficulty: Moderate

Instructions

Things You'll Need:

• few slices breads
• 2 tbsp. olive (not virgin) oil
• 1/2 medium yellow onions , diced
• salt
• peppers
• 1 cup diced tomatoes
• measuring spoons
• cutting boards
• 3 6- to 8-inch zucchinis , whole
• 1/4 cup diced sun-dried tomatoes
• measuring cups
• paring knives
• wooden spoons
• 1 tbsp. chopped basil
• chef's knives
• 2 tbsp. minced fresh parsley
• 1 tbsp. minced garlic
• 1/2 cup diced red bell peppers
• 1 cup peeled and diced eggplants
• sauté pans
• baking dish
• Few Slices Breads
• Peppers
• Salt
• Salt
• Chef's Knives
• Baking Dish
• Chef's Knives
• Cutting Boards
• Measuring Cups
• Measuring Spoons
• Paring Knives
• Wooden Spoons
• Salt
• Salt
• Measuring cups
• 1/4 cup diced sun-dried tomatoes
• 1 tbsp. chopped basil
• 3 6- to 8-inch zucchinis , whole
• 1 cup diced tomatoes
• 1 cup peeled and diced eggplants
• sauté pans
• 2 tbsp. minced fresh parsley
• 1 tbsp. minced garlic
• 1/2 medium yellow onions , diced
• 2 tbsp. olive (not virgin) oil
• 1/2 cup diced red bell peppers

1. Place a saute pan over medium-high heat and add the olive oil.

2. Add the onions, garlic and bell pepper, and saute until tender (about 3 minutes), stirring frequently.

3. Add the eggplant, season with salt and pepper, and continue to cook for 10 minutes.

4. Add the herbs, tomatoes and sun-dried tomatoes, cook for 3 to 5 minutes more, then remove from the heat.

5. While the stuffing cooks, prepare the zucchini by washing them well and slicing them in half so that you have two zucchini tubes.

6. Hollow out the center of the zucchini by using a long, narrow spoon to scoop out the seeds and pulp, leaving at least 1/4 inch of flesh. If the pulp and seeds won't come out easily, use a paring knife to either cut them out or loosen them enough to scoop out with a spoon.

7. When the zucchini halves have been hollowed out, hold them upright and spoon the stuffing mixture into them so each one is filled fairly densely.

8. Tear off a small piece of bread, stuff it into the top of the zucchini halves, and secure it with toothpicks so it serves as a cap, preventing the stuffing from running out.

9. Coat the zucchini lightly with olive oil.

10. Place them in a baking dish and bake at 400 degrees F for 10 to 15 minutes, or until the flesh of the zucchini is cooked.

11. Test for doneness by poking one with a toothpick.

12. Cut into 1/2-inch slices, holding them together when slicing, then transfer them in one piece to a serving dish.

Tips & Warnings

• The vegetable stuffing recipe given here can be substituted with any stuffing recipe you'd like.
• Green-skinned zucchini and yellow-skinned summer squash work equally well in this recipe.
• For best results, dice all the stuffing vegetables the same size, about 1/4 to 1/3 inch.
• Cut the black skin off the eggplant, and use the outer flesh that doesn't contain seeds.
• If using air-dried sun-dried tomatoes, reconstitute them first by pouring boiling water over them and soaking for 20 minutes, then chop them.
• Test stuffing for doneness by tasting some.
• To prepare this recipe ahead of time, follow steps 1 through 9, then place in a baking dish and chill until needed. To complete the recipe, follow steps 10 through 12, but cook a little longer at 325 degrees F until zucchini is cooked and stuffing is heated through.

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