Thursday, July 05, 2007
I'll have to try again
Helping Our Kids Grow Copyright 2000
2 med. size zucchini
2 c. white bread cubes I used some leftover potato hot dog rolls and a wheat bun
1 c. grated cheddar cheese I used Cabot 50% Light Cheddar
1 tsp. salt
¼ tsp. pepper
¼ tsp. oregano
¼ tsp. garlic powder
½ cup melted butter or margarine I used light butter
Trim ends off zucchini. Split lengthwise and boil until clean (clean? that's what it said - I don't write this stuff), about 10 to 15 minutes (should look transparent). Do not overcook. It should not be mushy. Drain and cool. (Or burn the hell out of your hands trying to scoop them out hot like I did.) Scoop out the seeds to make a boat. Mix the other ingredients together and stuff zucchini with the mixture. Heat oven to 425 degrees. If desired, put spaghetti sauce over stuffed zucchini. Put in the oven for 15 minutes.
I think I may have overcooked the zucchini during the first cooking. Or maybe not. Maybe boiling zucchini is just wrong. The zucchini just tastes so blah boiled. The filling was good of course (bread, cheese, butter - what can be wrong with that?) but the flavor didn't manage to seep into the zucchini. Maybe adding tomato sauce would have helped.
I decided to make stuffed zucchini at the last minute so I didn't have a lot of time to shop around for a recipe. I'm going to keep looking for a better one, but I haven't given up on the concept.
I'm so tired. I stayed up way too late last night. This holiday-in-the-middle-of-the-week thing has my body confused.
Blast From The Past: Easy Dill Pickles from just last week. I ate them all and I want more. I hope I can still get my hands on pickling cukes.
Question of the Day: Have you ever stuffed a vegetable? Which ones?