Baked Stuffed Zucchini

Let's Cook

1. Step 1.

   Preheat the oven to 400°F. Halve lengthwise: 4 medium zucchini (about 1½ pounds)

2. Step 2.

   Scoop the pulp into a kitchen towel, leaving ½-inch-thick shells. Squeeze the moisture from the pulp and set aside.

3. Step 3.

   Melt in a small skillet over medium-high heat: 2 tablespoons butter

4. Step 4.

   Add and cook, stirring, until golden, about 7 minutes: ¼ cup finely chopped onion

5. Step 5.

   Reduce the heat to medium and add the squash pulp along with: 2 garlic cloves, minced

6. Step 6.

   Cook, stirring, for another 2 minutes. Transfer the mixture to a bowl and add: ½ cup dry or fresh bread crumbs; ½ cup grated Parmesan (2 ounces); ¼ cup finely chopped parsley, basil, tarragon, or a combination; 1 large egg, beaten; ½ teaspoon salt; ¼ teaspoon black pepper

7. Step 7.

   Mix the filling well and spoon it into the hollowed-out zucchini. Place in a baking dish and sprinkle the tops with: Grated Parmesan

8. Step 8.

   Bake until tender, 20 to 25 minutes, depending on their size.