4 small zucchinis
1&1/4 cup of bread crumbs, cubed
3 tablespoons chopped onion
1 clove of garlic, chopped
1 small stalk of green onion, chopped
Black pepper to taste
Tamari sauce / salt to taste
Four cheese Mexican blend
Cook the zucchinis whole in boiling water for about 8 minutes, then take them out to cool a bit. Cut them in halves lengthwise. Scoop out the pulp and chop them. Saute the garlic, onion and green onion until tender in canola oil, then add the pulp and bread crumbs. Add tamari sauce (or salt) and black pepper to taste. Stuff the zucchinis with the bread mixture. Put them on a baking dish lined with foil and bake at 350 F for 20 minutes.
|Before the cheese was added to the top.|
In the end, the bread crumbs I used in this dish barely made a dent on all those bread crumbs I had, but the dish turned out to be flavorful, thanks to the Mexican cheese. I think the cheese on top needs to be a kind that has some punch to it. Also the zucchinis and the onion added a nice soft crunch to it. By the way, I used a grapefruit spoon to scoop out the pulp. I found it was easier than using a regular spoon.
|Oops, almost forgot to take a picture before it was all gone.|
|We had fried eggs with it, quite a good combination.|