In my neck of the woods, stuffed vegetables usually involve hamburger, tomato sauce and rice, or crab meat.
Neither of these fillings really thrills me, and I often avoid them.
At the same time, I love veggies, especially when they are fresh from my garden. I love to make them the focal point of a meal.
A few years ago, I came up with this recipe in response to a glut of zucchini and summer squash from my garden.
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