Thursday, September 17, 2009

Stuffed Zucchini

Extended Life for: Zucchini, Onions, Garlic with Sun dried Tomatoes, Artichokes, Tomato

A couch surfer recently brought us the most gorgeous and gigantic zucchini, so we saved it from any Idahoan animals that may have come and snagged it. The artichokes are from a grocery store that offers goods which are past their expiration date or in the case of the artichokes, living in a dented can. As for the other goods, we salvaged them, it's the freegan in us.


1 Large Zucchini
1 Tomato, Diced
1 Can Artichoke Hearts, Drained and quartered
Spoonful of Garlic with Sun-dried Tomoto (or two minced cloves of garlic)
3/4 cups Balsamic Vinaigrette Marinated Onions
1/4 or so cups of Balsamic Vinaigrette
A few shakes Bread Crumbs
Italian Cheese of Choice
Olive Oil
Salt & Pepper to Taste


Preheat oven to 350 degrees. Cut zucchini is half and remove seeds/pulp. Place zucchini halves in a baking dish (9x13), drizzle with olive oil, season with salt and pepper place in oven while you mix stuffing.

In bowl mix tomato, artichoke, onions, vinaigrette, garlic and bread crumbs. Place half of mixture in each half of zucchini and drizzle with extra vinaigrette if desired. Sprinkle cheese on top.

Bake for about an hour or until tender. If you are using smaller zucchinni, check them after half an hour and continue from there. Enjoy with Cheesy Hummus Buns or pasta of choice!

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