Zucchini is such an easy vegetable to grow that it can seem like it is almost too plentiful in the summer months.
Here is a new zucchini recipe to add to your repertoire that spices it up for a savory and filling family dinner.
Spicy Stuffed Zucchini
1 medium/large zucchini – slice lengthwise and scoop out flesh with a spoon leaving 1 inch border all around- reserve flesh
1 Tbs extra virgin olive oil
½ medium onion diced
2 slices of Canadian bacon, bacon, ham, or pancetta diced
1 clove garlic minced
¼ of a fresh spicy pepper (Fresno, jalapeño or Birdseye) minced
1 egg lightly beaten
1/3 cup fresh or dried breadcrumbs or panko
¼ cup finely grated hard cheese (parmesan, pecorino, monchego, etc.)
2 Tbs chopped fresh basil
2 cups of your favorite tomato sauce
½ cup grated mozzarella
Preheat oven to 350 degrees. Heat the olive oil in a large skillet. Add onion and bacon or ham and sauté until onions are translucent. Dice the zucchini flesh and add to the pan with garlic and chili pepper. Salt and pepper to taste. Sauté the stuffing for about 5 minutes until the zucchini is tender and all of the liquid has cooked off. Drop the stuffing vegetables into a large bowl. Put the tomato sauce into the skillet to heat through.
Add the breadcrumbs or panko, egg, and grated cheese to the bowl with the stuffing – toss to combine. Gently stir in basil. Pour a ½ cup of tomato sauce on the bottom of a glass 13×9-baking dish and top with zucchini halves. Fill each half with stuffing and top with about a cup of tomato sauce. Cover the pan with foil and bake for 45 minutes to an hour until the zucchini is tender. Remove from the oven and top with mozzarella cheese. Return to the oven uncovered for another 5-10 minutes until cheese is bubbly and melted. Serve with salad and or pasta.