Italian layered Zucchini
I was reading Food Network magazine and saw a recipe for stuffed zucchini. Actually, they had four solid recipes for stuffed zucchini. The one with Ricotta is the one that caught my attention and the one I decided to make. When I gathered the ingredients, I found one of my zucchinis had a bad spot and I had to peel them to make sure they were usable. I cut off parts of the bad zucchini and then cut them in half lengthwise in preparation to stuff them. I decided, I was not scooping out the seedy part of the zucchini which we usually eat and was almost seedless. My problem then was I had nothing to fill so I changed the name of the recipe and the way I put it together as well as one of the ingredients. When I took the first bite, I realized it was not cooked as well as it could have been and ended up liking it much better this way. It gave the whole dish a firmer base and it was a good bite. This is a dish, I can see...