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.
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