BLUE CHEESE Stuffed ZUCCHINI

Table of Contents: VEGETABLES

 

 

 

2 medium zucchini

Salt

Freshly ground black pepper

1 small onion, minced

4 oz. blue cheese

3 T. poblano, bell, or sweet red pepper

½ cup cooked, salted rice

1 large egg, well-beaten

Paprika or crushed red pepper for garnish

 

 

 

 

Do not peel the zucchini.  Lengthwise, split the zucchini into halves; then scoop out the halves leaving only a shell to be filled.   Put the zucchini pulp into a microwaveable bowl, cover, and microwave for 2 minutes.    Set aside.

 

Prepare a baking dish with spay oil and put the zucchini shells in it.  Sprinkle the insides of the shells with a little salt and pepper; the set aside.

 

Mash the cooked zucchini pulp; then add the onion, blue cheese, poblano (or other) pepper, and rice.  Mix well.  Taste for salt and pepper; add, if needed.    Then, add the beaten egg and blend thoroughly.

 

Drain any water from the shells that has accumulated from the salting process.  Evenly fill the shells with the zucchini mixture.  Sprinkle the tops with a little paprika or crushed red pepper.  Bake at 400 degrees for about 30 minutes.

 

Zucchini is a relatively “new” squash-type vegetable to be used in the US since it only became popular here in the 20th century.   The Italians are credited with zucchini’s introduction to Europe.  The name zucchini is dimunitive for the Italian word “zucca” which means “gourd”.    The French and English also use the vegetable, but to a lesser extent and call their squash, courgettes.

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