Stuffed Zucchini

     This week I came home from work one day to find a baking dish wedged in my front door with a note with baking directions...in my mom's handwriting.  She had found a Cooking Light recipe for stuffed zucchini and had made me a dish.  It was funny that she thought to make that since I had already bought the ingredients to make my own stuffed zucchini this week.  The dishes were very different but both very scrumptious!  My mom's recipe for Stuffed Zucchini with Potatoes and Peas had much more flavor-it reminded me of Indian food because the spices gave it a distinct taste.  My recipe, was much simpler but also very satisfying.


Stuffed Zucchini with Tomatoes and Mozzarella

Ingredients
Cooking spray
2 medium zucchini
Salt and pepper
2 medium tomatoes
1/2 tsp fresh oregano
1/4 tsp white vinegar
Fresh Mozzarella

Method
Preheat the oven to 400 degrees
1. Spray a baking sheet with olive oil cooking spray.
2. Cut the zucchinis in half, lengthwise.  Scrape out the seeds, sprinkle with salt and pepper, and place on the baking sheet.
3. Seed and dice the tomatoes.  Mix them with the oregano and vinegar.
4. Spoon the tomatoes on top of the zucchini.
5. Bake for 20 minutes, until the zucchini is tender.
6. Next, heat the broiler.  Top the zucchini with mozzarella, torn into one inch pieces.  Broil until the cheese is bubbly and beginning to brown.

Stuffed Zucchini with Peas and Potatoes
Recipe from Cooking Light

Ingredients
6 medium zucchini (about 3 pounds) 
1 1/4 teaspoons salt, divided 
1 1/2 cups diced peeled baking potato 
2 teaspoons butter 
2 teaspoons vegetable oil 
2 1/2 cups chopped onion 
1 1/2 tablespoons minced peeled fresh ginger 
2 garlic cloves, crushed 
1 serrano chile, minced 
2 tablespoons chickpea (garbanzo bean) flour 
1 teaspoon ground coriander 
1/4 teaspoon ground turmeric 
1/4 teaspoon ground red pepper 
1/4 teaspoon ground cumin 
1 1/2 cups frozen green peas, thawed 
2 tablespoons finely chopped fresh cilantro

Method
Preheat oven to 375 degrees
1. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Sprinkle with 1/2 teaspoon salt.
2. Cook potato in boiling water for 2 minutes or until crisp-tender and then drain.
3. Heat butter and oil in a nonstick skillet over medium-high heat until butter melts. Add onion, ginger, garlic, and chile, and sauté 3 minutes. Stir in flour and next 4 ingredients (flour through cumin). Cook over medium-low heat 5 minutes, stirring frequently. Stir in 3/4 teaspoon salt, potato, peas, and cilantro.
4. Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender.