How to Make Deviled Steaks and Marcella Hazan-Style Crispy Potat…
How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz
How to Make Spaghetti alla Puttanesca | Rachael Ray
How to Make Lemon Posset | Jacques Pépin
How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone
How to Make Oven Fried Chicken
How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa
Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…
At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…
See Rachael's Italian Dream Home In First Look At New Facebook W…
How to Make Spinach Ricotta Gnudi with Tomato Sauce and Crispy G…
How To Make Chicken Cacciatore | Rachael Ray
We Tried The TikTok Watermelon Slicer
How to Make Roasted Eggplant, Pepper and Tomato Pasta | Rachael …
Jessica Alba Surprises Beauty 2 the Streetz Founder Who Makes L…
Jessica Alba on Parenting Her Teen Daughter Honor: "No Matter Wh…
First Look Inside Rachael's Rebuilt Home One Year After Devastat…
How To Make 3-Ingredient Peanut Butter Cookies
How To Make Thai-Style Pineapple Fried Rice | Jet Tila
Stuffed zucchini—a hearty and nutritious vegetarian dish—is perfect for fall.
- 4 medium zucchini
- Olive oil cooking spray or olive oil, for drizzling
- Salt and pepper
- 2 slices about 1-inch thick stale peasant bread, torn then processed into coarse breadcrumbs, yielding about 2 to 2 ½ cups
- 3 tablespoons EVOO (Extra Virgin Olive Oil)
- 1 pound cremini mushrooms, stems trimmed and finely chopped
- 2 large shallots, finely chopped
- 4 cloves garlic, grated
- 2 tablespoons picked thyme leaves
- 2 pints cherry tomatoes, quartered
- A handful basil, torn or sliced
- 1 cup grated Parmigiano-Reggiano cheese
- 1 jar passata or tomato purée
Preheat oven to 425 °F.
Halve the zucchini lengthwise and scrape out the center flesh, making hollow boats. Finely chop the scraped squash and reserve.
Spray the zucchini boats or drizzle them with oil and season with salt and pepper. Roast them cut-side down on a baking sheet for about 15 minutes. Remove from oven and let cool. Place breadcrumbs on a small baking sheet and brown in the oven until deep golden and nutty in fragrance. Remove and leave oven on.
Heat a skillet over medium-high heat with EVOO, 3 turns of the pan. Add mushrooms and cook until deeply brown. Add reserved chopped zucchini, shallots, garlic, salt, pepper and thyme, and stir 5-7 minutes more to lightly brown the zucchini. Add tomatoes and basil, and stir 1 minute. Add toasted breadcrumbs and stir to combine so the breadcrumbs soak up the cherry tomato juice; add the cheese.
Loosely fill the zucchini with the stuffing, mounding it slightly on the top. Pour the tomato sauce on the bottom of 2 casserole dishes and arrange the zucchini in the dishes. Bake 20-25 minutes to set stuffing and heat sauce.