Stuffed Zucchini with Gazpacho Sauce
4

Serves 6 to 8

Take advantage of the season's bounty of zucchini squash, cucumbers and tomatoes with this rustic Italian dish. Makes a wonderful transition between summer and fall, providing the fresh flavors of garden produce with the comfort of Parmesan and breadcrumb-stuffed zucchini.

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    Ingredients: 
    • 4 zucchini squash
    • 3 tablespoons butter
    • 1/2 onion, minced
    • 2 teaspoons chili powder
    • 1/2 teaspoon sea salt
    • 4 cloves garlic
    • 1 teaspoon cumin seeds
    • 1 1/4 cup whole wheat breadcrumbs
    • 1/4 cup grated Parmesan cheese
    • Gazpacho Sauce
    • 2 tablespoons red wine vinegar
    • 2 cloves garlic
    • 1/4 cup extra virgin olive oil
    • 4 large ripe tomatoes, seeded and finely chopped
    • 1 green bell pepper, seeded and finely chopped
    • 1 large cuucumber, peeled, seeded and finely chopped
    • 1 cup tomato prée
    • 1 lemon, Juice of
    • Sea salt, to taste
    • Ground black pepper, to taste
    • Tabasco sauce (optional), to taste
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    Method: 

    Cut each zucchini in half both ways to make 4 pieces from each squash. Parboil zucchini by boiling in water for about 5 minutes. Hollow out zucchini using a teaspoon to scrape out seeded area and create "boats." Set aside.

    Melt butter in a skillet and sauté onion until translucent, about 5 minutes. Add chili powder, salt, garlic, and cumin. Stir and cook about 3 minutes.

    In a bowl, combine onion/spice mixture with bread crumbs and Parmesan cheese. Stuff zucchini boats with bread crumb/onion mixture. Bake at 350°F for 15 minutes until breadcrumb stuffing browns on top.

    Prepare sauce: process vinegar, garlic and olive oil in a blender or food processor until smooth. Combine in a large bowl with vegetables, purée and lemon juice. Season to taste with salt, pepper and Tabasco (if desired).

    Serve your boats "floating" on the gazpacho sauce in individual wide, shallow soup plates.

    Nutritional Info: 
    Per Serving:240 calories (130 from fat), 15g total fat, 5g saturated fat, 15mg cholesterol, 560mg sodium, 24g carbohydrate (5g dietary fiber, 7g sugar), 6g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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