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.
This filling is wonderful and would be tasty stuffed inside any number of foods, including bread, tomatoes, other squash, mushrooms, and almost anything else. It’s that good.
Cheese Stuffed Zucchini
Cut zucchini in half and scoop out seeds. Discard. Scoop out some flesh to make a shell. Place shells in a baking dish.
Grate zucchini flesh. Sauté onion and zucchini flesh in olive oil until soft.
Mix cream cheese, Italian seasoning, mozzarella cheese, onion and zucchini, and bread crumbs. Spoon into zucchini shells in the baking dish.
Cook for about one hour, or until zucchini is tender and filling is hot and melty.
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