Zucchini Margherita

"My mother used to make this for us when we were kids, and we would gobble them up. It's the dish that got DH liking zucchini. It looks very festive at a dinner party and isn't that much trouble to make."
 
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photo by Linky photo by Linky
photo by Linky
photo by AZPARZYCH photo by AZPARZYCH
Ready In:
32mins
Ingredients:
11
Yields:
8 zucchini halves
Serves:
4-8
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ingredients

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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.

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Reviews

  1. 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.
     
  2. 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
     
  3. 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
     
  4. 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.
     
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RECIPE SUBMITTED BY

<p>I&nbsp;live in Seattle, but have also lived in the DC area, the Mid-west, California,&nbsp;the South, and New England,&nbsp;as&nbsp;well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I&nbsp;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>
 
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