Sunday, July 5, 2009

Stuffed Eight or Cue Ball Zucchini

I was thrilled to see these at the Farmer's Market this week. I purchased one at the market last month. After getting home and doing some searching about how to prepare, I realized I should have gotten two of them. They're perfect for stuffing!!!

Stuffed Eight Ball Zucchini

2 Eight or Cue Ball Zucchini
1 clove garlic
1 shallot
1 1/2 cups couscous (prepared)
1 can rotel tomatoes
1/2 cup bread crumbs
1/2 cup parmesean cheese
Salt and Pepper

Cut the tops of about 1" from the top. Save the top if you would like your eight ball to have a lid.

Scoop out the insides, making sure to leave a wall on the sides. I used a melon baller and a regular spoon. Steam the zucchini 8 minutes, until slightly softened.

Chop the zucchini, I used a Pampered Chef Mix n Chop and it worked perfectly.

Heat a skillet with 1 tbsp olive oil. Saute garlic and shallot about 2 minutes (don't overcook). Add the chopped zucchini and saute 3 -4 minutes. Stir in breadcrumbs, parmesean and about 1/2 of the can of tomatoes (no juice). If mixture seems to dry, add a little of the liquid from the rotel peppers. Salt and Pepper to taste.

Preheat oven to 400. Place zucchini in glass baking dish. Using a spoon or scoop, carefully fill the zucchini with the stuffing mixture. Bake 20 minutes or until golden brown and hot. Cover with tops for serving, if desired.

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