In anticipation of the huge zucchini harvest I am going to have this year I dragged my sister -in-laws stuffed zucchini recipe out of the depths of my memory.
2 zucchini about 6 inches long
1/2 onion
1/2 red capsicum (bell pepper)
1 tsp grated garlic
1 tsp chopped chili or to taste
favourite seasoning mix
1 slice mulitgrain bread, crumbled
1/2 cup grated cheddar cheese
Cut zucchini in half lengthwise, then steam for about 3 minutes or until just softened, but still holding its shape. Remove and cool slightly. In the meantime saute onion and pepper in a little olive oil until softened, add garlic and chili. Then scoop out the flesh of the zucchini - leaving enough on the shell so that the shape is still preserved. Mix the mashed zucchini into the onion mixture, add in your favourite seasoning mix to taste - leave it in the pan on low heat until liquid is absorbed. Place zucchini in casserole dish and fill with filling. Bake in a hot oven for about 10 minutes then mix together breadcrumbs and cheese and spread over the top. Return to oven until browned - turning on grill if necessary. This also works well with mushrooms.
Note: I make a mix of rosemary, mother of herbs (oregano and marjoram) kaffir lime and lime peel, freshly dried from my garden.
