Ingredients

The following ingredients have 4 Servings
  • 3 medium zucchini squash
  • 1 tsp extra virgin olive oil
  • 1/4 cup diced/minced onion
  • 1/4 cup zucchini filling (taken from zucchini above)
  • 1 clove garlic, smashed and minced
  • 1/2 cup chipotle-seasoned panko breadcrumbs ((Italian-style is tasty too!))
  • 1/2 TBSP fresh parsley
  • 1/8 tsp salt
  • 3-4 oz grated pepper jack cheese

Instruction

  • Pre-heat oven to 350 degrees F.
  • Slice zucchini in half lengthwise and remove stem.
  • Bring a medium-large pot of water to boil with enough water to cover your zucchini. [don't add them yet]
  • Once water is boiling, add zucchini slices and boil for 2 minutes.
  • Remove from heat and drain.
  • Use a mellon baller, spoon, or knife to scoop the inside of the zucchini out [potato-skin style!] leaving maybe 1/4 inch or so to maintain shape.
  • Place filling on a cutting board, chop/mince and measure out 1/4 cup to use later.
  • Place zucchini slices face down on a few layers of paper towels to help drain any extra moisture [no mushy veggies here!] you may also salt them to help the process along if desired.
  • In a skillet [or you can use the same pot as before!] bring olive oil to medium-high heat and add 1/4 cup onion and 1/4 cup zucchini filling.
  • Saute until onion is tender and translucent, then add garlic, panko, parsley, salt, and a little more olive oil if mixture seems dry.
  • Cook for just a few more minutes, remove from heat, and set aside.
  • Place zucchini on a greased or non-stick lipped baking sheet or inside your favorite baking dish.
  • Line with grated pepper jack cheese [a mexican blend of cheeses would work great too!] and then top with stuffing.
  • Bake uncovered at 350 F for 15-20 minutes or until the panko is crispy and the zucchini is perfectly tender. Mine were perfect at 15, I like the zukes a little al dente so I can pick them up and eat them like a slice of pizza! I'm classy like that.
  • Enjoy!