Prep 12 mins
Cook 20 mins
My mother used to make this for us when we were kids, and we would gobble them up. It's the dish that got DH liking zucchini. It looks very festive at a dinner party and isn't that much trouble to make.
- 4 zucchini, small halved lengthwise
- 6 pitted black olives
- 3 tablespoons olive oil
- 3 tablespoons parmesan cheese
- 1 lemon
- 1 onion, large diced
- 1 garlic clove
- 3 tablespoons cracker crumbs
- 2 tablespoons tomato paste
- Scoop out the zucchini, being careful to leave the skin intact.
- Chop the zucchini meat fine.
- Mix or process zucchini, cracker crumbs, onion, tomato paste, lemon juice, salt and pepper to a smooth paste.
- Rub shells of zucchini with salt and garlic.
- Spoon paste intothe zucchini shells.
- Cover with cheese.
- Dot with olive oil and olive halves.
- Place in a baking dish and bake uncovered at 350 degrees for 30 minutes.
This was FABULOUS!! I made one zucchini per person & should have made at least two! Easier with a bigger zucchini & comes out just as good. I threw the olives into the processor with everything else (to hide from olive-hating hubby) and used panko crumbs instead of crackers. Came out so good everyone was clamoring for more. A great way to serve up those 7,000 zucchini that come out of the garden every summer, I'll be making these often.
Note: a melon baller would make scooping out the zucchinis easier; I couldn't find mine & it took forever to scoop them with spoons, knives, etc.
I made a few adjustments - I wasn't sure how much lemon juice to use b/c the ingredients just said 1 lemon. So I used about 2 Tbs. I will use less next time - a bit too lemony. My food processor died, so just chopped everything real fine. Used about 1 1/2 tsp. garlic salt instead of a clove. I also added a little olive oil with the other stuff as well as a drizzle on top. Like a few others, I just used one large zucc, but scooped out and removed the seedy part. And a melon baller is very helpful! Made for Culinary Quest 2014
I did it with a few changes.I had big zucchini from the garden to use, so I decided to slice them to make rounds. Big zucchini are full of water, so before loading this i placed the oiled slices under the broiler until they began to change color.I placed the crumbs on the slices, then the tomatoes paste, then the cheese, I added little oregano and I topped them with a mixture of sliced olives and pickled peppers.I placed them in the oven again at 200°C/400°C until I saw that the cheese begun to turn light brownl, In this way I got mini margairta pizzas on zucchini slices. So cute, I will make them again to serve as appetizer.Made for Culinary Quest 2014