Thursday, September 16, 2010

Stuffed Zukes

I totally wussed out of my bike ride this evening. I just felt like after a recovery day of INSANITY it would be nice to just leave it at that. And by the time I got home, it would have been to dark at the end of my ride. That sounds like a good excuse, huh?

For dinner tonight, Jim and I had wild caught salmon. I always love the time of year when wild caught salmon is not only available, but also on sale! Because of increased levels of mercury and unfriendly farm conditions, we do not buy farm raised salmon. The salmon was cooked in little foil pouches with lemon, garlic, shallot, and a little olive oil, yum!

To go along with the salmon, I made stuffed zucchini for the first time ever! I have been craving zucchini fries (the WW version - the recipe is awesome, try it!), but stupid me picked up the squash at the store forgetting I had been craving said fries...and I have no panko. So I decided to use the pantry and give stuffed zucchini a shot! I was tempted to use some of the squash from the garden, but they're still a hair on the small side. So using my seemingly neverending pantry, I made this:

Angie's Bloated Squash:
2 medium zucchini halved lengthwise
1 tablespoons extra virgin olive oil
1/2 cup finely minced onions
2 large cloves garlic
1 eggs beaten
1/2 cup chopped tomato
1/2 cup grated parmesan cheese
1-2 tablespoon fresh chopped basil
1/2 teaspoon salt shopping list
1 teaspoon freshly ground black pepper shopping list
1/4 -1/2 cup plain bread crumbs

Scoop out inside of zucchini. Chop scooped zucchini into bits and cook in oil with onions and garlic until onions are soft. Combine sautéed ingredients with tomatoes cheese, herbs, eggs, salt and pepper. Add in about 2 Tablespoons of the breadcrumbs to the stuffing mixture.

Lightly salt and pepper each zucchini half. Fill each zucchini with mixture and dust (generously if you're me) with breadcrumbs and some extra parm cheese.

Bake at 375 for 30 minutes in a baking dish sprayed with cooking spray.

They came out really good, and Jim really enjoyed them which was great considering the consistency of eggplant and soggy squash like things dont' jive with him. The zucchini stayed pretty firm, but slightly soft, and the stuffing was crunchy on top. I think it was a good combo. Let me know how yours comes out!

1 comment:

  1. Hmmm...I think you should come be my house wife, LOL!!!