Baked Stuffed Zucchini

2 medium zucchini, about 1 pound
2 tablespoons butter
1 clove garlic, minced
2 tablespoons finely chopped onion
2 cups soft bread cubes
1/2 teaspoon poultry seasoning
salt and pepper

Wash zucchini; cook whole in a small amount of boiling water for about 8 minutes. Drain and cut into halves lengthwise. Scoop out pulp; chop. Melt butter in a heavy skillet, sauté garlic and onion for a minute, or until onion is tender; stir in chopped zucchini pulp, bread cubes, poultry seasoning, salt and pepper.

Stuff zucchini with bread mixture. Place zucchini in a greased baking dish and bake at 350° for 20 minutes, or until zucchini is tender.
Recipe for stuffed zucchini serves 4.

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STUFFED ZUCCHINI RECIPE

4 medium zucchini (approximately 5 ounces each), rinsed and sliced in half, lengthwise
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic, finely chopped
1/4 cup finely chopped mushrooms
1/4 cup finely chopped celery
2 tablespoons dry white wine
1 pound lean veal, coarsely ground
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons butter, softened
2 teaspoons salt
2 teaspoons pepper

Preheat the oven to 375°F.
Scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides.

Heat the oil in a large sauté pan over medium heat and sauté for 1 to 2 minutes. Then add the mushrooms and sauté for 2 minutes more. Add the celery and the reserved insides of the zucchini and continue to cook for 2 to 3 minutes. Add the white wine and cook it down for 1 minute. Add the veal and cook, stirring occasionally with a wooden spoon, until it browns nicely, approximately 8 minutes. Stir in the basil and the rosemary and cook for 1 to 2 minutes more. Remove from the heat, place in a bowl, and allow to cool.

Once the mixture has cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.

Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown. Remove the zucchini carefully from the pan to a warm platter, spooning the juices from the pan on top of them, and serve.

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Greek Stuffed Zucchini Recipe

4 pounds medium to large zucchini
1 1/4 pounds fresh tomatoes, chopped (or use canned)
1 large onion, chopped
5 cloves garlic, chopped
1 1/2 cups olive oil
3/4 cup parsley, chopped
Sea salt and freshly-ground black pepper
3 cups cooked brown rice
1/2 cup grated cheese
2 tablespoons currants
3/4 cup ground almonds
1/4 cup pine nuts

1. Wash zucchini thoroughly and cut in half lengthwise. Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact. Add tomatoes, onion, garlic, 1 cup of oil, parsley, salt and pepper. Simmer until only a little liquid remains, then add rice and simmer until all the water has evaporated.
2. When cool, add cheese, currants, almonds, and pine nuts. Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture.
3. Preheat oven to 425F. Place stuffed zucchini shells in an ovenproof container. Pour the rest of the oil over them and add salt and pepper to taste. Cook 1 hour in preheated oven.
4. May be served hot or cold.

Serves 6.

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Stuffed Zucchini Recipe - Stuffed Zucchini with Bread Crumbs
http://southernfood.about.com/od/zucchinirecipes/r/bl30117h.htm

Vegetarian Greek Stuffed Zucchini Recipe
http://www.recipezaar.com/112482
Recipe of the week: Stuffed Zucchini. This is a great recipe and there are so many different tastes.

Recipe of the week: Stuffed Zucchini - Spanish Culture
http://www.bellaonline.com/articles/art34084.asp
This stuffed zucchini recipe is excellent when your dog doesn't want to eat their vegetables, in this case were mixing it with cheese, but you can also use ground beef.