I am participating in a Zucchini Blog Party! Any excuse for some blog time fun, right? So, here's the deal - I'm posting a zucchini recipe and will list the other participating bloggers so you can check out some more recipes for the abundance of zucchini that is hitting right about now. The freezer runneth over!
One of my favorite ways to serve zucchini (aside from bread and muffins, lol) is
Take a few small zucchini and slice in half lengthwise. Scoop out a hollow, not too deep. There will be very few seeds in the small zucchini so not to worry. Coarsely chop what you have scooped out. Add some breadcrumbs (about a cup), I like them seasoned with Italian seasonings, and about a half cup of grated parmesan cheese. Set aside.
In a large skillet, saute a chopped onion and a clove or two of chopped garlic in a bit of olive oil. Add 5 or 6 large tomatoes, chopped (or a can of tomatoes), fresh oregano, fresh basil, salt and pepper to taste. Simmer about 5 minutes, then lay the scooped out zucchini cut side down on the simmering sauce and cover for 10-15 minutes or until the zucchini is fork tender. Flip cut side up, loosely fill the hollow with the zucchini/breadcrumb/cheese mixture, spoon some of the sauce on top of each. You can add some grated mozzarella cheese on top if you like, cover and simmer until heated through and, if you added mozzarella, the cheese has melted.
Nice served with pasta.
Here is a link to a wonderful Zucchini Fritter recipe (can't wait to try this one)
And here's one for zucchini bread recipes - even a chocolate zucchini bread, bet this is a great one too!