Summer bounty – stuffed zucchini

Stuffed ZucchiniWhen the garden throws zucchini at you relentlessly and you start running out of things to do with it, try this one.

Two large zucchini
One large onion
Two large potatoes
Two medium sized tomatoes chopped (or a tomato and a tomatillo)
Half cup walnuts
Shredded cheddar cheese (or any other cheese you have handy)
Two tablespoon of canola oil
A tablespoon of cornstarch
Salt and pepper

Slice the zucchini in half lengthwise. With a melon baller, or other device scoop out the insides until about half a centimeter of skin and flesh remains on each half. prick lightly with a fork, dust with some salt and pepper, brush with oil and set to bake in an over (350 degrees).

Cut the potatoes into inch size cubes, and microwave in a covered pan to cook almost to completion. Chop the scooped out zucchini into tiny bits, chop onion finely. Put the oil in a frying pan, add the onions and saute until they turn golden in color, the add chopped zucchini, tomatoes and cook until almost done. The add potatoes, salt and pepper and continue to cook. If the mixture is runny, add some cornstarch and cook to bind it. Then added the shredded cheese, chopped walnuts. Take out the baking shells, add the mixture into each and return to oven to cook for about 35 to 40 minutes or until the cheese is melted and tops are golden brown.

As a variation, you can added cooked soy protein or more nuts.

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