Here is the recipe for the stuffed zucchini from the other day! The stuffing was a bit of a random concoction of a tofu, chicken, pesto, and sundried tomato stir-fry we had in the fridge from a previous dinner. There wasn’t enough to have just the leftovers for dinner so we got a bit creative!
- Start by cutting the zucchini in half length-wise. Then, using a melon baller, hollow out the insides (Usually, this zucchini “flesh” would be sautéed in a pan along with the other filling ingredients and then spooned into the zucchini shells, but since this is an “Easy” Stuffed Zucchini recipe, we cut a few corners!)
- Next, chop it up, and simply add it to the other, already cooked ingredients, of left-overs (you can use tofu or chicken- basically, whatever you might have in the fridge!)
- Then, add a 1/4 cup breadcrumbs, and a tablespoon of homemade pesto . Mix it all up, spoon it into the hollowed out zucchinis, and then sprinkle a little parmesan on top. Normally, this dish would be baked in a 350 degree oven for about 30 minutes, but since it was a heat wave (and once again, this is supposed to be EASY!), we simply covered the dish with plastic wrap and set it in the microwave for about 4-5 minutes, or until the zucchini shells were soft.
- Afterwards, slide them under a broiler, just to brown them a little, but at least this way, you save time and keep your kitchen a little cooler. And voila! A healthy Easy Stuffed Zucchini dinner!