Tuesday, September 9, 2014

Potato Stuffed Zucchini

I have made a stuffed zucchini before with cheese as part of the filling and we loved it.  I decided to give it another try, this time filling it with potatoes and onions.  I think that this might be even better and I look forward to making it again.

I realized that zucchini makes a good base for just about anything.  Fill it with rice or quinoa, different vegetables, sauces, cheese or chopped meat.  Make a pizza zucchini with tomato sauce and mozzarella and some Parmesan.  Have fun and enjoy.

Potato Stuffed Zucchini


2 medium zucchini
1 cup chopped peeled boiled potato
2 teaspoons olive oil
1 large onion, chopped


Preheat oven to 400 degrees.

Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell.

Place zucchini halves, cut sides up, in a shallow roasting pan.

Heat oil in a small skillet and add onions.  Cook for about 5 minutes.  I turned my burner on a higher flame than usual and it cooked quickly with a little browning.

Add chopped zucchini that was removed from the skin and add to potatoes and browned onions.

Cover and bake at 400° for 20 minutes or until zucchini is tender.

Eat and enjoy.

Linked to: Tuesday’s Table Fat Tuesday     Hearth and Soul Hop      Waste Not Want Not Wednesday      resh Foods Wednesdays     What's Cooking Wednesday     Wonderfully Creative Wednesdays          Whimsy Wednesday      Creative Munster   Fight Back Fridays      Gluten-Free Fridays       Foodie Friday       Weekend Social Link PartFoodtastic Weekend              Foodie Friends Friday                  Foodie Friday at Rattlebridge Farm               Freedom Fridays                      Fabulously Creative Fridays                  Feathered Nest Friday        Eat Create Party  

1 comment:

  1. Potato stuffed zucchini looks delicious thanks for sharing with Hearth and soul blog hop pinning.


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