4-4.5 stars (out of 5 - simple, yet impressive and delicious!)
GV gave me this recipe at one of our many in-between-patient meetings, where we love to talk about anything but the stress of our internship! This is really a simple recipe that looks super impressive and tastes just as good. I love the heartiness of it, and the blend of all the flavours.
Ingredients:
Medium sized zucchinis
1 shallot per (whole) zucchini, finely chopped
Butter
1 slice of white bread per zucchini (whole), torn into bite-sized pieces
Splash or two of milk or cream
Shredded cheese (either Havarti or Gruyere)*
Salt and pepper
{*Note. I have made these two times: the first was with Gruyere cheese, which was great; this time I made it with Havarti, which was also good and browned easier. Basically, any good, strong cheese will work, depending on your preference}.
1 shallot per (whole) zucchini, finely chopped
Butter
1 slice of white bread per zucchini (whole), torn into bite-sized pieces
Splash or two of milk or cream
Shredded cheese (either Havarti or Gruyere)*
Salt and pepper
{*Note. I have made these two times: the first was with Gruyere cheese, which was great; this time I made it with Havarti, which was also good and browned easier. Basically, any good, strong cheese will work, depending on your preference}.
1. {Preheat oven to 350 or 375F} First, I cut the zucchinis in half, and scooped them out. I chopped the zucchini "insides" and set them aside.
2. I then heated a pan over medium heat, and added butter. Once it was hot, I added the shallots and cooked for about 3-4 minutes.
3. Once the shallots were semi-cooked, I added the zucchini "insides" and cooked for about 3-5 minutes.
4. As this was cooking, I tore the bread into small pieces, and added a dollop of milk so that the bread-milk mixture was moist, but not soggy.
4. As this was cooking, I tore the bread into small pieces, and added a dollop of milk so that the bread-milk mixture was moist, but not soggy.
3. I then added the cooked zucchini/shallot mixture to the bread...
4. ... and stirred in the cheese, mixing everything well.
4. ... and stirred in the cheese, mixing everything well.
5. I then stuffed the zucchini halves with the mixture...
6. ... and topped with extra shredded cheese.
7. I then placed them in the oven for about 10-14 minutes.
Final product:
Overall, I found these to be a delicious accompaniment to any meal, or as a main part of a meal (which I did as a replacement to a meat, served with a salad). The flavours and textures are ideal, and they are simple to make (and hard to mess up!) which I love. These will definitely become a regular in our household. Thank you, GV!
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