This really isn’t a recipe — you can get the general idea of what I do and then go from there.
Initially, I saw this on Facebook but when I tried it, these are the problems I ran into:
- I can’t remember exactly but they said to bake the zucchini 20 minutes after cutting it. That wasn’t long enough for it to be done.
- They didn’t mention letting it cool after baking, before stuffing, because if you don’t let it cool, the stuffing you’re putting in is melting and running out.
Here’s how I did it:
- Preheat the oven to 375.
- Slice the ends off the zucchini. cut it in half lengthwise.
- Slice, making about 1/4 to 3/8″ cuts but do not go all the way through. On the video I watched, she put chopsticks under the zucchini (kinda like a cradle) to keep from cutting all the way through. I couldn’t find chopsticks so I used two long cinnamon sticks!
- Place the zucchini on parchment paper on a baking sheet (with sides – some liquid may cook out).
- Bake for about 25 minutes.
- Remove from oven and allow to cool completely.
For the stuffing, for one whole zucchini, I used about 1/2 cup cream cheese, which I mashed with a fork, chopped jalapeno, chopped onion, a bit of garlic – all to taste. Add salt & pepper to taste.
Add grated cheese . . probably about 1 cup or 1-1/2 cups – whatever looks good. There’s no right or wrong. Stir it all up.
You can add things like shredded chicken, or smoked salmon – whatever you want to add.
I took a little ball of the mixture . . maybe 1/2 tsp., mashed it in my hand to make like a little disc, and slipped it in between the cuts in the zucchini.
Start stuffing the zucchini in the middle. If not, it will end up breaking.
Return to the oven and bake about 12 minutes, til the zucchini is again hot.
You could do the initial baking a day or two before . . any time you’re using the oven for something else. You could even stuff these, wrap them in plastic wrap and keep them in the fridge til ready to bake.