Potato Stuffed Zucchini

"Now, I stuff zucchini more ways than I can count. Sausage, chicken seafood, veggies, white cheese orange cheese, bleu cheese, you name it. Well this happens to be a favorite. I love to serve this with grilled steak or a pork roast because it just goes so well with everything."
 
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Ready In:
1hr 10mins
Ingredients:
13
Yields:
8 Zucchini halves
Serves:
8-12
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ingredients

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directions

  • Note -- Potatoes -- Well, you can use some leftover mashed potatoes, you can even buy deli mashed or even the frozen mashed. You could always use even Hungry Jack boxed for this although that would be my last choice.
  • Personally I would peel a couple of russet potatoes, dice and put in a bowl with a teaspoon of water, cover with plastic wrap and microwave for 5 minutes until soft. Mash and add some milk/cream/broth and some butter and you have fresh potatoes. Just make 2 cups and set to the side in a medium size bowl.
  • Zucchini -- Cut the ends off and cut lengthwise. Scoop out the seeds and discard them. Then scoop out some of the pulp, and keep about 8 tablespoons to mix with the potatoes. Make sure to scoop out enough pulp so you can stuff with the filling. If the the zucchini doesn't sit flat, just cut a little piece off the bottom so it can set flat. Add the 8 tablespoons of the zucchini pulp to the potatoes.
  • Bacon -- In a small saute pan, cook the bacon until golden brown. Remove to a paper towel to drain and set to the side and then add to the potatoes and zucchini mix.
  • Onion -- In the same pan with 1 teaspoon of the bacon drippings, cook the onion and garlic until lightly brown, just a couple of minutes. Remove and add that to the bowl with the potatoes, zucchini, and bacon.
  • Stuffing -- Mix the the potatoes, zucchini, onion and bacon well, add any salt and pepper if necessary and add the parsley and mozzarella cheese. Stuff each zucchini half.
  • Topping -- To seed the tomatoes, simple cut the plum tomatoes in half and then squeeze. Most of seeds should just fall out. Then chop. This way you get rid of the bitter seeds and most of the juice.
  • Add the tomatoes, bread crumbs, parmesan cheese and olive oil in a small bowl until well combined. Top each zucchini with the breadcrumb, tomato and cheese mixture.
  • Bake at 375 for 30-40 minutes until the zucchini is tender and the bread crumbs are golden brown.

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Reviews

  1. So tasty and fresh!
     
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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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