6 hours ago
Thursday, August 23, 2012
I have a million zucchinis (shhhh, I looked it up and the plural of zucchini can be either zucchini or zucchinis) in the garden, so I made a big batch of ratatouille. It freezes nicely too.
Why not stuff the extra zucchini with the ratatouille? Squash in squash.
Everyone loves stuffed vegetables.
You can also stuff the zucchini with sausage, parmesan and breadcrumbs, or for a nice healthy twist, stuff them with leftover quinoa salad. (click here for another recipe).
Just spoon out the zucchini guts. Sprinkle the insides with kosher salt and let sit a few minutes. Turn the zucchini boats upside down to drain out some of the moisture.
Spoon in whatever leftovers you have and sprinkle w/ breadcrumbs and grated Parmigiano Reggiano cheese.
Drizzle a little olive oil over the zukes and bake in a 375F oven for about 40 minutes until bubbling.
Serve on a funny melamine plate you found in your closet, that you made when you were 7 years old in art class.