I apologize for being such a slacker this summer in postings. I have been very busy chasing the boys. Life has been just plain tough (especially when the almost 2 year old is REFUSING to take a nap anywhere else but the 20minute car ride home from Target. Yes, SSP Mommy does need her nap too, and she CANNOT while driving you around town.) Life is busy but I love it (I would not do it any other way (unless there is tips to get said 2year to sleep THROUGH the night. We have not starved around here; no worries. One recipe that has always intrigued me is stuffed zucchini. It is on the menu for tonight.
adapted from The International Sampler Cookbook
2 medium zucchini
1 medium onion, chopped
2 T olive oil
1/2 cup chopped peeled tomato (omitting since I don't have-I plan on pouring pasta sauce over top all with pasta)
2 T capers (omitted - yuck!)
1/4 cup chopped olives (why add them?!)
1/4 t oregano
1/4 t basil
salt and pepper to taste
1/4 cup dry bread crumbs
1/4 cup Parmesan cheese
2 T olive oil, additional
Cut zucchini into halves lengthwise. Remove pulp, reserving 1/4 inch shells. Chop pulp. Saute onion in 2T olive oil. Stir in chopped zucchini. Saute 5 minutes. Add tomato, capers, olives and seasonings. Cook over medium heat for 10minutes, stirring occasionally. Stir in bread crumbs and half the cheese. Spoon into reserved shells. Top with remaining cheese. Drizzle with last 2 T olive oil. Bake, covered, at 375 for 45minutes then uncovered for 10minutes longer.
Tasty meal ideas: brown burger/Italian sausage