Zucchini are available year round, but they are at their best during late spring and summer seasons and are generally ready to be consumed 40-50 days after planting the seeds. If you’re purchasing zucchini from your local grocery store or farmers market, look for ones that are small to medium in size and have a shiny, bright green skin and are firm. Avoid zucchini that has pitted skin, a spongy texture or is soft and wrinkled. When ready to use, wash them under cold, running water and lightly scrub the skins to remove any excess dirt. Trim the neck and bases and leave the skin on.
Lemon-Thyme Stuffed Zucchini
- 2 Medium Zucchini, rinsed
- 2 tsp. Extra Virgin Olive Oil
- 1 Garlic Clove, minced
- 1 Scallion, chopped
- 1/2 c. Mushrooms, diced
- 1/2 Lemon, zest and juice
- 1 tsp. Fresh Thyme, removed from stem
- 3 tbsp. Panko Breadcrumbs
- 1 tbsp. Pecorino Romano Cheese
- 2 tbsp. White Wine (I used a Chardonnay, but you could also use chicken or vegetable broth)
- Trim the top off of the zucchini, cut it in half; then cut it again in half horizontally forming 4 halves per zucchini (total of 8).
- Scoop out the middle flesh of the zucchini; then dice. Place the zucchini shells in an oven safe dish.
- Heat oil in a nonstick saute pan; then add the chopped zucchini, garlic and mushrooms. Saute until the vegetables start to soften.
- Add the lemon zest and juice, thyme, breadcrumbs, cheese and wine; mix well.
- Stuff the mixture into the 8 zucchini shells, spray with cooking spray then bake at 425 degrees for about 15 minutes or until the tops are lightly browned and the shells have slightly softened. Makes 8 shells.
Shared on Thursday’s Treasures 5/30/13