5 small zucchini
5 cloves of garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1 onion, finely chopped
1 can diced tomatoes, drained and juice reserved
1/4 cup dry white wine
2 tablespoons unsalted butter, cut up small
3/4 cup Italian breadcrumbs
1/2 cup Parmigiano- Reggiano
1/4 cup chopped parsley
Salt and pepper
Preheat oven to 400.
Halve the zucchini and hollow them out with a small spoon. Drizzle olive oil over the zucchini and place in the middle of the oven to roast. (They will be ready when you take the stuffing off the heat.) Chop the zucchini centers.
Heat a skillet over medium-high heat. Add 2 tablespoons of olive oil, 4 cloves of crushed garlic, red pepper flakes, onion and the chopped zucchini. Cook for 5 minutes, stirring often until the zucchini begins to caramelize.
Add the diced tomatoes and stir till heated through. Season with salt and pepper and deglaze the pan with the white wine. Cook until the wine evaporates, then stir in the reserved tomato juice. Reduce the heat to medium - low and let the juice slowly cook off.
While the stuffing cooks, heat another skillet over medium heat. Add 1 tablespoon of olive oil and the butter. When the butter beings to melt, add the remaining chopped garlic, and cook for 2 -3 minutes. Then add the bread crumbs and lightly toast them. Add the cheese, parsley and pepper and remove from heat.
When the liquid has cooked off the stuffing, stir in the bread crumb mixture and remove from the heat.
Remove the Zucchini from the oven and fill each with a mound of stuffing.
Place bake in the oven for about 5 minutes to crisp up the bread crumbs.
Chad's rating: 7/10 (a little too vegetarian for Chad's liking.)
Amy's rating: 8.5/10
Recipe adapted from Every Day with Rachael Ray