Great spicy flavor; advance prep made for an easy dish to prepare. Used whole wheat flour; dash of red pepper flake in place of serrano pepper. Served with dizzle of yougurt. Will make again, good for company and family. Served with lamb chops and salad of cucumber, tomatoes & feta cheese.
Stuffed Zucchini with Potatoes and Peas
Comments and Reviews 1-5 of 5
dory92064 Posted: 01/17/11
AnnaBellaBoom Posted: 07/24/10
Great! Subbed whole wheat flour as suggested. Replaced the peas with chopped tomato and mushroom, and used a small green bell pepper instead of the serrano, because I had lots of veggies from the garden to use up. Grilled directly over low-burning coals for about 30 min (along side bone-in chicken marinated in the sauce from Spicy Yogurt Marinated Chicken with Couscous, from this site). My zucchini were huge (about a foot long and as big around as my arm), so I used about a half recipe of the stuffing to fill one squash, which was plenty for two of us... I didn't reduce the spice amounts though, and might even use more next time. It was great! Even picky, anti-veggie boyfriend liked it. Next time I might top it with some herbed breadcrumbs and/or feta & fresh basil at the end of the grilling time. Very versatile recipe for using up fresh garden produce, and tasty & impressive-looking enough to serve to guests any time. Will make regularly. (And am looking forward to having leftovers to fold into an omelette the next day!)
ADDChef Posted: 11/08/10
meh. i really wanted to like this. I like the filling more than the recipe as a whole. Maybe there is something i can do with that instead.
mooselove921 Posted: 07/07/10
Absolutely delicious, and a perfect way to use up a lot of that oh-so-plentiful garden zucchini.
takuan Posted: 09/16/11
You scoop out the "pulp" (meaning the main part of the zucchini) and stuff the skin, and you call this a zucchini recipe? If you hate zucchini, might I suggest you buy potatoes instead?