July 31, 2010

ETL: Stuffed Zucchini

This is a very simple and delicious summer dish. This is what you will need:
  • couple of zucchini. I prefer the light green type. Washed and cut into 2"-3" pieces.
  • few carrots, chopped into small pieces
  • a shallot
  • two cloves of garlic, chopped
  • green pepper, sweet or hot, depending on your taste
  • a handful of walnuts
  • a handful of chopped dill
  • two tomatoes, one chopped, or blended, and the other sliced
  • 1-2 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • salt to taste 

  1. First carve the zucchini. I used a coring knife for apples. Chop or mince the internal part of the zucchini.
  2. Saute the onions, garlic, peppers and the zucchini mix. Add the paprika, the spice, the walnuts, and let it cook for few minutes. Add the dill.
  3. Arrange  the zucchini tubes in a baking dish. Fill the tubes with the cooked filling. Cover the dish with foil or lid and bake at 450F for 30 minutes. Uncover and bake for additional 10 minutes. The cooking time may vary depending on your stove and the quantity you cook.

No comments:

Post a Comment