Author Notes
This recipe is a Sunday evening attempt to cook something healthy and use up all the summer squash in my fridge. —aussiefoodie
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Ingredients
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1
Medium green zucchini
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1 tablespoon
olive oil
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1/4 cup
diced red onion
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1
jalapeno pepper, sliced
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1
clove garlic, crushed
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1/2
tomato, diced
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3 tablespoons
diced sundried tomatoes
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1/4 cup
grated parmessan cheese
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1/4 cup
soft cheese such as cojita
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3 tablespoons
dry breadcrumbs
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1/4 cup
sliced fresh basil
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1 teaspoon
paprika
Directions
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Slice the zucchini in half and scoop out the pulp. Dice up the pulp.
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Saute onions in olive oil for 2 minutes, then add garlic and jalapeno. Once onion is golden, add zucchini and cook for 2 minutes over medium heat. Add tomato and sundried tomatoes and cook until zucchini is brown and liquid is reduced (about 5 minutes). Season with paprika and pepper.
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Remove from heat, and transfer to a medium sized bowl. Mix in the cheeses, basil and breadcrumbs. Add more breadcrumbs if mixture is very wet.
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Spoon mixture into zucchini halves and bake at 400F for 20 minutes or until browned.
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