Recipe by Bergy
This recipe was inspired by Baked Cucumbers by Traci & Jeff Poole1. Cucumbers make a lovely hot vegetable dish and maintain their crispness when baked. You may use them much like you would a Zucchini. In this recipe I used Cauliflower but other veggies would work equally well - Corn, Carrots & peas, just about anything. Try experimenting. This first time I didn't sprinkle with parmesan cheese but I will in the future. I hate wasting those lovely Cukes and this year they have gone crazy. This may be baked in your toaster oven.
Top Review by Silly Putti Sis
I had broccoli rather than cauliflower and thought I'd try it out. It worked out GREAT!!!! I also used a small amount of spicy brown bean paste rather than the jalepeno - didn't have any on hand. This was tasty and so easy! We will definitely have again. Thanks, Bergy!
- 1 medium cucumber, peeled, cut in half lengthwise, seeds scooped out
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 teaspoon dried dill weed
- 4 cauliflower florets (enough to fill the cavity of the cuke)
- 1 -2 jalapeno pepper, finely chopped
- 1⁄2 cup chicken stock or 1⁄2 cup water
- 2 tablespoons light soy sauce
- salt and pepper
- 3 tablespoons parmesan cheese (optional)
Directions See How It's Made
- Steam the cauliflower florets for approx 5 minutes- You want them to be crisp.
- Place you prepared cucumber halves in a baking dish cavity side up.
- Dot cucumber halves with butter/margarine, sprinkle with dill weed.
- Divide the jalapeno and cauliflower between the two halves filling the cavities.
- Season with salt and pepper.
- Sprinkle on the soy sauce and parmesan cheese (if using).
- Pour the stock/water between the halves on the bottom of the baking dish.
- Bake uncovered in a 375°F oven for approx 30 minutes.
- Time depends on the thickness of the cucumber.