dinner tomorrow: stuffed globe zuchinnis
OK, the store had the cutest little round zuchinnis, so I got a couple (we never seem to eat leftovers so I'm trying to cook just for two..)
Planning to scoop out the seeds and (over)stuff them with ground chicken, breadcrumbs and parmasean, held together with a bit of egg and some shredded mozarella on top. Thought I'd serve them with spaghetti and dump red sauce over the whole lot.
What do you think? Any time/temperature suggestions for just two of them? (I'm in celcius, but I can convert...)
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4 Comments:
I'm assuming that the chicken is not cooked, so I would go for a 350 oven (sorry my conversion skills are out the door at this hour), for 35-45 minutes, covered with a lid or foil. Uncover the last 10-15 minutes to let things brown up a bit. Little round zuchinnis...hmm. Gotta get me some of them.
dhorst at 7:25AM on 03/12/09
figured starting with the chicken raw was best?
they are absolutely the cutest vegetables I have ever seen!
thanks!
cowprintrabbit at 7:36AM on 03/12/09
Personally I would do a quick saute of the chicken first, and sweat out some aromatics with it, like a bit of garlic and shallot. Then add that mixture to the hollows of your cute little zukes and perhaps the cheese to that as well...then top the lot with seasoned breadcrumbs moistened with a bit of butter or olive oil....you can then cook them for a little bit less time but at a higher temp, leaving them a bit more al dente, and you'll get a nice browned crust on top, which will still be lovely with tomato sauce poured over top.
As an alternative to stuffing them all together, you could cut them into rounds and egg wash/roll 'em in breadcrumbs and fry them, then dip them into a good marinara...that's one of the most yummy things ever to do with zucchini.
juliebugsmama at 9:23AM on 03/12/09
I'll second dhorst's recommendation. Sounds delicious!
Kerosena at 12:16PM on 03/12/09