Zucchini Margherita
photo by Linky
- Ready In:
- 32mins
- Ingredients:
- 11
- Yields:
-
8 zucchini halves
- Serves:
- 4-8
ingredients
- salt
- pepper
- 4 zucchini, small halved lengthwise
- 6 pitted black olives
- 3 tablespoons olive oil
- 3 tablespoons parmesan cheese
- 1 lemon
- 1 onion, large diced
- 1 garlic clove
- 3 tablespoons cracker crumbs
- 2 tablespoons tomato paste
directions
- Scoop out the zucchini, being careful to leave the skin intact.
- Chop the zucchini meat fine.
- Mix or process zucchini, cracker crumbs, onion, tomato paste, lemon juice, salt and pepper to a smooth paste.
- Rub shells of zucchini with salt and garlic.
- Spoon paste intothe zucchini shells.
- Cover with cheese.
- Dot with olive oil and olive halves.
- Place in a baking dish and bake uncovered at 350 degrees for 30 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was FABULOUS!! I made one zucchini per person & should have made at least two! Easier with a bigger zucchini & comes out just as good. I threw the olives into the processor with everything else (to hide from olive-hating hubby) and used panko crumbs instead of crackers. Came out so good everyone was clamoring for more. A great way to serve up those 7,000 zucchini that come out of the garden every summer, I'll be making these often. <br/>Note: a melon baller would make scooping out the zucchinis easier; I couldn't find mine & it took forever to scoop them with spoons, knives, etc.
-
I made a few adjustments - I wasn't sure how much lemon juice to use b/c the ingredients just said 1 lemon. So I used about 2 Tbs. I will use less next time - a bit too lemony. My food processor died, so just chopped everything real fine. Used about 1 1/2 tsp. garlic salt instead of a clove. I also added a little olive oil with the other stuff as well as a drizzle on top. Like a few others, I just used one large zucc, but scooped out and removed the seedy part. And a melon baller is very helpful! Made for Culinary Quest 2014
-
I did it with a few changes.I had big zucchini from the garden to use, so I decided to slice them to make rounds. Big zucchini are full of water, so before loading this i placed the oiled slices under the broiler until they began to change color.I placed the crumbs on the slices, then the tomatoes paste, then the cheese, I added little oregano and I topped them with a mixture of sliced olives and pickled peppers.I placed them in the oven again at 200°C/400°C until I saw that the cheese begun to turn light brownl, In this way I got mini margairta pizzas on zucchini slices. So cute, I will make them again to serve as appetizer.Made for Culinary Quest 2014
-
This was different than any other stuffed zucchini I have had and was a nice change. I used panko crumbs instead of cracker, red onions and green olives since that is what I had on hand. I think I would add a little sugar to the filling to combat the tang from the lemon juice and tomato paste, but otherwise was a nice refreshing dish. Made for 2012 Spring PAC.
RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>