Cheese Stuffed Zucchini

By gmbeckett

Ingredients

• 4 large zucchini
• salt
• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 cup cottage cheese - sieved
• 1/4 cup grated parmesan cheese
• 1 egg, beaten
• 1 tbsp finely chopped parsley
• freshly ground black pepper
• 4 tbsp day old soft white bread crumbs
• 1/2 cup grated cheddar cheese
• 2 tbsp butter, melted
• butter for greasing

Preparation

Step 1

Bring a large saucepan of salted water to a boil, add the zucchini, bring back to a boil, reduce the heat and simmer for about 10 minutes until barely tender. Drain and refresh under cold running water for 1 minute. Drain again.

Cut the zucchini into half length wise and with a teaspoon or grapefruit knife, carefully scrape out the core and seeds from the center, leaving a good shell. Reserve the scooped-out flesh and seeds. Sprinkle the inside of the zucchini with salt, place upside down on paper towels and leave to drain for 5-10 minutes.

Meanwhile, shop the reserved zucchini flesh. Heat the oil in a skillet, add the onion and zucchini flesh and cook over moderate heat for about 10 minutes until the onion is just beginning to brown. Transfer to a bowl and leave to cool.

Mix the cottage cheese with the onion and zucchini mixture. Stir in the parmesan cheese, egg and parsley and season to taste with salt and pepper. The mixture should hold it shape. If it is too soft, add a few of the bread crumbs.

Grease a large shallow oven proof dish and stand the zucchini halves in it in a single layer, skin side down. Using a teaspoon, fill the zucchini with the stuffing, heaping it in a mound on each half. Mix together the bread crumbs and grated cheddar cheese and sprinkle evenly over the zucchini. Drizzle the melted butter over the top.

Bake at 400 for 25-30 minutes until golden and bubbling.