Stuffed Zucchini

Zucchini is one of our favorite veggies, and most all the time we just saute it on the stove with a little olive oil and salt and pepper.  But after our experiment with grilling it which went so well, I’ve started looking for new ways to fix it.

Tonight I made this:

Loosely based on this:


I started with one zucchini, halved it and carved out the insides to make boats.  Then mixed the zucchini innards with chopped tomato, onion, 1 teaspoon plain greek yogurt and a few leaves of basil from the garden.  I put the mix back in the zucchini, topped each with shredded romano, and cooked at 400 for 25 minutes.  Absolutely wonderful!  Everything tastes so perfect, just cooked long enough to be a little soft but still have all the fresh flavor and texture.  We will definitely be making this again!

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