Want to see what other side dishes were made during the swap? Here is the link to the Side Dish Recipe Swap Roundup.
I sound like a broken record, but I'm really enjoying these recipe swaps, both as a participant and as the organizer for the one on the cooking board. It's been so much fun trying new things, like Stuffed Zucchini courtesy of Kate over at Kate's Recipe Box.
SP and I love zucchini. In the summer we usually grill it, so it was nice to do something a little different. I served the zucchini with grilled steak and mashed potatoes and it was absolutely delicious. Kate also recommended serving it with balsamic-glazed chicken or chicken Parmesan.
Modified from Kate's Recipe Box
2 zucchini, if large (4 zucchini, if small)
2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
2 cloves of garlic, minced
1 15-oz can diced tomatoes, drained
2 teaspoons Italian seasoning
Pinch salt and pepper
Grated Parmesan cheese
Preheat the oven to 350 degrees.
Cut each zucchini lengthwise in half. Scoop out the pulp, leaving a shell. Finely chop the pulp and reserve.
In a medium frying pan over medium heat, saute the onions and garlic in oil for one minute. Add the zucchini pulp, tomatoes, Italian seasoning, salt and pepper. Cook, stirring frequently, for 5 minutes or until the zucchini is tender.
Grease a 9 x 13" dish and place zucchini shells inside. Spoon the filling into the zucchini shells and sprinkle with bread crumbs and Parmesan cheese.
Bake for 15 minutes or until the zucchini are tender and the top is brown.