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Categories: Sides, Vegetables

Baked zucchini with mint and garlic stuffing

Baked zucchini with mint and garlic stuffing
Anne Cusack / Los Angeles Times

Summer is the cruelest season for cookbooks. Caught between the spring fling and the holiday onslaught, it's easy for a good book to get ignored. But for all the talk about how the cookbook market is shrinking — and despite ... Read more

Total time: 1 hour | Serves 4
Note: Adapted from Anna Del Conte’s “Italian Kitchen”.
  • 1 pound zucchini
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley
  • 1/4 cup chopped fresh mint
  • 2 cloves garlic, chopped
  • 1/4 cup dried breadcrumbs
  • 6 tablespoons extra virgin olive oil

Step 1Cut the zucchini in half lengthwise. Make some diagonal incisions on the cut side. Sprinkle the cut side lightly with salt and place the zucchini halves on a wooden board, cut-side down. This will allow some of the liquid to drain away.

Step 2Heat the oven to 350 degrees. Put the chopped parsley and mint in a bowl and add the garlic and breadcrumbs. Add half the oil gradually, while beating with a fork. Season with a good grinding of pepper and with very little salt.

Step 3Oil a shallow baking or lasagna dish large enough to hold all the zucchini halves in a single layer.

Step 4Wipe the zucchini halves with paper towels and lay them in the dish, cut-side up. Spoon a little of the herb mixture over each half. Drizzle 1 tablespoon of the oil over the halves and cover the dish with foil. Bake for 30 minutes.

Step 5Remove the foil and continue baking until the zucchini is tender and the top is crisp, 10 to 20 minutes longer.

Step 6Drizzle with the remaining olive oil while the zucchini is still hot. Serve warm or at room temperature.

Each serving:
Calories 229; Protein 3 grams; Carbohydrates 9 grams; Fiber 2 grams; Fat 21 grams; Saturated fat 3 grams; Cholesterol 0; Sugar 3 grams; Sodium 61 mg
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