About this time every year, I am looking for new ways to use zucchini. This recipe is easy and tasty, and it uses another veggie that I have plenty of right now–Swiss chard. If you don’t have Swiss chard, feel free to use spinach.
6 smallish zucchini, halved lengthwise
4-5 c. Swiss chard, sliced and packed
1/2 c. onions, chopped
2 cloves garlic, minced
2 T. oil
1 T. fresh basil (or 1 t. Italian seasoning blend)
1 t. salt
1/2 t. pepper
2 T. dry bread crumbs (or cracker crumbs)
4 T. grated parmesan, divided
2 T. butter
Scoop out the pulp of the raw zucchini halves. Chop the pulp coarsely.
Cook the Swiss chard, then drain and squeeze out as much liquid as possible.
Saute the onions and garlic in the oil until soft. Add the spinach, zucchini pulp, herbs, salt, pepper, bread crumbs and half of the cheese. Mix well.
Place the zucchini shells in a baking dish and stuff with spinach mixture. Melt the butter and drizzle over the top. Sprinkle with remaining cheese. Bake for 30 minutes at 350 degrees.
NOTE: These can be completely cooled, wrapped in plastic wrap or wax paper, then placed in a freezer bag for freezing.