Thursday, June 23, 2011
Another Day in Paradise
I had some zucchini that I'd picked up from Specialty Produce and wanted to try and replicate the stuffed zucchini that my sorrella, Daniela had made while we were in Spello. So, trim the zucchini and split in half.
Chop the innards.
At this point, they can be refrigerated for up to 2 days. Place in an oiled pan, or on a baking sheet lined with a silicone baking liner, drizzle the zucchini with a it of olive oil and bake for 20 minutes, at 350 degrees, until the filling is golden brown. Serve warm or at room temperature.
tomorrow I'll give you the recipe for the crab and corn mac and cheese, it's really amazing, and so simple to make. Wishing you a great night from San Diego.