This dish makes a gorgeous light meal, but is also an easy, elegant side dish. Use anything in your garden to stuff this zucchini. I used my ripening cherry tomatoes (which are yellow ones this year) and chives. Which cheese to use is simply personal taste. I had cheddar on hand, but Gruyere, goat, or blue would also be nice. Adding chick peas would certainly bump us the nutritional value of this dish. Other ideas are to add some sautéed mushrooms, crab, or tiny shrimps.
Summertime Stuffed Zucchini for Two
1 medium zucchini cut lengthwise
A bit of onion, chopped
4 cherry tomatoes, halved
3 splashes white wine
3 Tbsp. bread crumbs
A few pinches of cheese
A bit of chives
A bit of Parmesan cheese
Scoop out the zucchini seeds into a bowl and chop it up.
Salt and pepper the scooped out skins and set aside.
Sauté the onion for a bit, then add the tomatoes.
Add the chopped zucchini.
Add the wine and sauté the mixture until liquid is absorbed.
Transfer it all to a bowl and mix in breadcrumbs, cheese, and chives.
Stuff zucchini skins with entire mixture and bake at 350 degrees for about 30 minutes.
Pinch a bit of Parmesan on top and serve.
Make it a meal: Serve by itself with crusty French bread or serve it as a side dish with Potato & Garlic Soup (see recipe).
Wine: Sauvignon Blanc or Chardonnay
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