Stuffed Zucchini

By s_curtis444

Ingredients

• 3 tbsp. olive oil
• 5 garlic cloves, 1 crushed & 4 chopped
• 1/4 tsp. crushed red pepper flakes
• 1 med. onion, finely chopped
• 1 can diced tomatoes (15oz) drained
• s&p
• 1/4 c. dry white wine
• 2 tbsp. unsalted butter, cut into pieces
• 3/4 c. italian bread crumbs
• 1/2 c. grated parm cheese
• 1/4 c. chopped parsley
• 10 leaves fresh basil, shredded

Preparation

Step 1

Preheat the oven to 400. Halve the zucchini lengthwise and hollow them out w/ a small scoop or spoon. Drizzle the zucchini boats w/ olive oil and place in oven to roast (they'll be ready when you take the stuffing off heat). Cop the zucchini centers.

Heat a medium nonstick skillet over med heat. Add 2 tbsp. oil, crushed garlic, red pepper flakes, onion, and the chopped zucchini. Cook 5 min., stirring frequently, till zucchini begins to caramelize. Finely chop tomatoes & add to stuffing. Stir till heated through. Season w/ s&p and deglaze pan w/ the glug of white wine. Cook till wine evaporates, then stir in reserved tomato juice. Reduce heat to med-low and let tomato juice slowly cook off as well.

While stuffing cooks, heat skillet over med. heat. Add 1 tbsp. of oil and butter. When the butter melts into the oil, add the chopped garlic and cook 2-3 mins., then add the bread crumbs and lightly toast them, about 2 mins. Add the cheese, parsley and lots of fresh pepper and remove from heat.

When liquid has almost cooked out of the stuffing, stir in the bread crumb mixture and the basil and remove from heat. Remove zucchini from oven, fill each w/ a mound of stuffing. Place the boats back in the oven for 5 mins. to crisp the bread crumbs.