Stuffed Zucchini With Tomatoes and Jack Cheese

Published July 1, 2000.

Why this recipe works:

As we developed our stuffed zucchini recipe, we took several steps to avoid a soggy and flavorless result: We scooped the seeds out of the zucchini to reduce moisture; roasted the zucchini cut-side down for a flavorful sear and a head start on the cooking process; stuffed them with potatoes,… read more

As we developed our stuffed zucchini recipe, we took several steps to avoid a soggy and flavorless result: We scooped the seeds out of the zucchini to reduce moisture; roasted the zucchini cut-side down for a flavorful sear and a head start on the cooking process; stuffed them with potatoes, hearty seasonings, and vegetables; and returned them to the hot oven for a quick final roast.

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Serves 4 as a main dish or 8 as a side dish

Buy firm zucchini with tiny prickly hairs around the stem end; the hairs are a sign of freshness.

Ingredients

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