Wednesday, May 2, 2012
Gluten Free Stuffed Baked Zucchini
"When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs
Not only is this gluten-free, really tasty and super healthy but boy, is it a hit! It is quick and easy to make, I have no problem whipping this up when I get home in about 10 minutes and by the time I get out of the shower it's ready to eat straight from the oven.
(P.s The next day they are even more delicious.)
Stuffed Baked Zucchini
1 can of white cannelloni beans
½ cup of sun-dried Tomatoes
½ of a white onion
½ cup of chopped spinach (I find chopped spinach in the frozen vegetable section, and keep it on hand so I always have some for quick dishes)
4 cloves of garlic
1 tsp of Italian Spice Blend (You can find a blend in the spice isle, it's great spice to have on hand.)
Dash of Olive Oil
Parmesan Cheese – To taste. The more the merrier for me!
Preheat the oven to 375 degrees.
1. Rinse off and cut each zucchini in half long ways.
2. Take a spoon and scoop out the inside of each zucchini to get rid of the seeds and make room for the stuffing. (If you take the spoon and cup it straight down from one end to the next, the insides come out really easy!)
3. Lightly grease a cookie sheet and place each zucchini with the skin side down and place to the side.
4. Peal the garlic and onion and finely chop and place to the side.
5. Chop the sun-dried tomatoes and place to the side.
6. Open the can of cannelloni beans and place to the side.
7. Heat a medium sized skillet to medium heat.
8. Pour a dash olive oil in the skillet.
9. Place garlic and onion in the skillet and cook down until the onions are clear. This takes about 5 minutes.
10. Add 1 tsp of the Italian Spices.
11. Add the cannelloni beans and sun-dried tomatoes and sautee for about 5 minutes to heat everything and blend together mixture.
12. Next, use a spoon and place the mixture into each zucchini. Stuff those babies up!
13. Sprinkle and top everything with Parmesan cheese.
14. Place in oven, uncovered and cook for about 30 minutes or until the zucchini seems tender to the touch.
15. Pull out, let sit for a few minutes and enjoy!
I love to eat this dish with a nice italian salad consisting of fresh romaine lettuce, cucumber, tomatoes and fresh italian dressing. What ties it all together is a nice big glass of red wine.
Eat well, Love much, Nicole