Here is a great recipe to try with all those zucchini’s that are growing in gardens this Summer. I really enjoyed this dish, it is a good side dish to anything you throw on your grill…or even in your oven! Adding sausage to the mix would make it a great ‘lighter’ super/lunch. Enjoy!
The picture is the zucchini before-baked/ After baked it is all nice a toasty brown on top.
2 medium zucchini, split in half lengthwise and seeds scooped out
1/3 cup panko breadcrumbs
1 tomato, chopped
1/4 cup mixed parsley and dill, chopped
2 T walnuts, chopped
1 garlic clove, minced
2 T olive oil
salt & pepper to taste
Combine all ingredients together except the zucchini. Lay split and scooped zucchini on a short-rimmed baking pan. Spoon the combined mixture into the zucchini and drizzle with olive oil. Bake at 425 for 25 to 30 minutes.
Recipe from Rachael Ray Magazine