These look so good and with all the rain, my garden has gone NUTS, the zucchini are growing and multiplying faster than rabbits. So I will be fixing some of these myself. Thank you Cynthia!
Hello everyone! My name is Cynthia and I blog over at FeedingBig.com.
When my good friend Dawn asked for a little help while dealing with all of her family issues, I was happy to accept. Even though Dawn and I have never met, we are good friends and I would help her in a heart beat. Most bloggers are like that! We reach out and share and help.
So, on to the recipe. My family and I belong to a CSA. What is a CSA you may ask? CSA stands for Community Supported Agriculture. In simple terms, I own a share of a farm and for that share I get fresh veggies and fruit all summer long! I just love it. I never really know what I will get every week. I wake up Wednesday morning with my heart beating just a little faster than usual, knowing that I will get to jump in the car and pick up my goodies. When I get home and see what I received that week, I sit down and plan my menu.
Last week, one of the items we received was 4 pounds of zucchini! I just love zucchini, don’t you? That is where the inspiration for this recipe came from.
2 medium zucchini (split)
½ cup Panko Breadcrumbs
¼ cup chopped parsley
¼ chopped onion
2 tablespoons chopped walnuts or pecans
2 tablespoons olive oil (plus more to drizzle)
Salt and pepper to taste.
Scoop center out of zucchini and chop finely. Place 2 tablespoons of olive oil in a pan and heat. Sauté the onion and the chopped zucchini until tender and the onion is translucent. In a medium bowl combine panko, parsley, nuts, and zucchini/onion mixture. Add salt and pepper to taste. Stuff zucchini, drizzle with olive oil and bake at 425 for about 25 to 30 minutes.
I love this recipe! It is quick, easy and healthy. The nuts give the stuffing a little crunch. I hope you will try this.
Dawn, thank you so much for allowing me to share a recipe on your great site!