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Chef Don's
Favorite Vegetarian Recipes
Tuscan Stuffed Zucchini
Serves 4
2 large Zucchini
1 Tbsp. Roasted Garlic
1 Tbsp. + 1 tsp. Kalamata Olives, sliced
1/4 cup Asparagus
1/4 cup Roma Tomatoes, roasted, diced
2 Tbsp. Scallions
2 tsp. Lemon Juice
1 tbsp. White Wine
2 tsp. Extra Virgin Olive Oil
2 tbsp. Pine Nuts, toasted
2 tsp. Fresh Basil, chiffanade
2 Tbsp. Parmesan Cheese, shredded
Salt and Pepper to taste
Preheat oven to 350°. Slice the zucchini in half
lengthwise. Scoop out most of the meat. Chop the zucchini. Heat the oil
in a sauté pan to the smoking point. Sauté the zucchini,
asparagus and the scallions for 3-4 minutes. Add the lemon juice and
the wine and deglaze. Add the tomatoes, pine nuts, olives, garlic and
basil. Sauté for 2-3 minutes. Season with salt and pepper.
Remove from the heat and let the vegetable mixture cool for 5-10
minutes. Place the zucchini on a sheet pan. Scoop the vegetable mixture
into each of the zucchini halves. Sprinkle each zucchini with shredded
parmesan. Bake for 15-20 min or until the zucchini is softened. Remove
from the oven and serve. |
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