Katherine Aras: Stuffed Zucchini

Zucchini’s are finally growing in my garden now. I did not realize you could eat really big ones that you missed. Thanks to one of my friends cooking one and stuffing it I see that they are so good. Just thought after they grew that big it would be ruined because of the seeds inside. Not true. If you do not have a garden and enjoy zucchini try this. Sorry no news on a new location as of yet for the restaurant. Keep your eyes open for me. Must be very reasonable of course. Happy Eating!!!

* 1 tablespoon olive oil

* 2 zucchini

* 1 -2 tomato, chopped

* 1 garlic clove, diced

* 1/2 teaspoon oregano

* 1 cup breadcrumbs

* parmesan cheese

Directions:

Cut zucchini in half lengthwise and scrape out the inside, saving the shells. Place shells in a baking dish. Saute the zucchini pulp in the oil and add the tomatoes. Add the garlic and oregano and then add the breadcrumbs. Mix in the pan. Spoon the mixture into the reserved zucchini shells and bake at 350 degrees F. for about 20 minutes. Sprinkle with parmesan cheese and serve.

Katherine Aras

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