Stuffed, sliced zucchini is a great make-ahead side dish for a party. The zucchini can be stuffed several days in advance, then cooked and sliced the day you need it. When sliced and arranged on a platter, the zucchini not only tastes good but makes an attractive presentation. Serves 6 as a side dish (half a zucchini per person). This can also be a main dish for vegetarians.
Instructions
1. Place a saute pan over medium-high heat and add the olive oil.
2. Add the onions, garlic and bell pepper, and saute until tender (about 3 minutes), stirring frequently.
3. Add the eggplant, season with salt and pepper, and continue to cook for 10 minutes.
4. Add the herbs, tomatoes and sun-dried tomatoes, cook for 3 to 5 minutes more, then remove from the heat.
5. While the stuffing cooks, prepare the zucchini by washing them well and slicing them in half so that you have two zucchini tubes.
6. Hollow out the center of the zucchini by using a long, narrow spoon to scoop out the seeds and pulp, leaving at least 1/4 inch of flesh. If the pulp and seeds won't come out easily, use a paring knife to either cut them out or loosen them enough to scoop out with a spoon.
7. When the zucchini halves have been hollowed out, hold them upright and spoon the stuffing mixture into them so each one is filled fairly densely.
8. Tear off a small piece of bread, stuff it into the top of the zucchini halves, and secure it with toothpicks so it serves as a cap, preventing the stuffing from running out.
9. Coat the zucchini lightly with olive oil.
10. Place them in a baking dish and bake at 400 degrees F for 10 to 15 minutes, or until the flesh of the zucchini is cooked.
11. Test for doneness by poking one with a toothpick.
12. Cut into 1/2-inch slices, holding them together when slicing, then transfer them in one piece to a serving dish.
Tags: cook minutes, side dish, zucchini halves