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Stuffed Zucchini Bake

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Submitted by: simply cooking

 

Zucchini halves are stuffed with a mixture of bread crumbs and vegetables, baked until tender and topped with provolone cheese.
 

Ingredients

  • 2 large zucchini
  • 1 1/2 cup chopped tomatoes, fresh or canned
  • 4 cups cubed French bread, fresh or dried
  • 1/3 cup chopped celery
  • 1/2 cup chopped onion, scallions, chives, or shallots
  • 2 large cloves garlic, diced
  • 1 to 1 1/2 tbsp poultry seasoning
  • 1 tsp cayenne pepper
  • Fresh ground sea salt and black pepper, to taste
  • 1/2 tsp seasoning salt
  • 1 tsp chili powder
  • 3 Tbsp butter
  • Extra virgin olive oil
  • 3 eggs, large or extra large
  • 3/4 cup chicken broth
  • 4 slices provolone cheese

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Method

Remove ends of zucchini, being careful not to cut into center, and then cut zucchini in half lengthwise. Scoop out center with seeds and save, chopping it up a bit if necessary. Place zucchini in glass baking dish with approximately 3/4 inches water on bottom. Drizzle with olive oil and salt/pepper lightly. Prepare stuffing by sauteing all vegetables, including reserved center of zucchini, in butter and about 1 tbsp olive oil. Add chicken broth and cook until reduced for about 5-10 minutes. Remove from heat and stir in bread cubes. Whip eggs lightly and fold into mixture. Add seasonings and salt and pepper to taste. Stuff each zucchini half generously, packing down filling as you go. Place in preheated 325 degree oven, uncovered for about 1/2 hour. Cover with foil and bake for another 45 minutes to 1 hour. Uncover. Place slice of provolone over each zucchini half broil until cheese just melts.

 

Notes:

 

Number of Servings: 4 servings

 

Submitted by: simply cooking ()

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