Offer something new at Thanksgiving dinner this year
Food is a focal point on Thanksgiving. Turkey is the traditional centerpiece, but side dishes garner their share of the glory, too. Stuffing, mashed potatoes and vegetable casseroles have a way of finding their ways onto the Thanksgiving menu. But hosts looking to offer something a little more unique this year can look to this delicious recipe for stuffed zucchini from Lines+Angles.
Stuffed zucchini
Makes six servings
Six medium zucchini, washed and ends trimmed
3 cups butter cracker crumbs, crumbled
1⁄2 cup grated Parmesan cheese, plus extra to sprinkle
One small onion, peeled and minced
3 tablespoons minced fresh parsley, plus extra for garnish
Freshly ground black pepper, to taste
1 teaspoon salt
Two eggs, beaten
2 tablespoons butter
15 ounces canned diced tomatoes, drained well
1. Preheat the oven to 350 degrees.
2. Cut the zucchini in half lengthwise and scoop the pulp out with a spoon. Place the zucchini shells in a large baking pan.
3. In a large bowl, combine the zucchini pulp, cracker crumbs, cheese, onion, parsley, salt, pepper and beaten eggs. Fill the zucchini shells with the mixture, then dot each with butter. Spoon the tomatoes over the filling, sprinkle with additional Parmesan cheese and bake for 30 to 35 minutes. Garnish with chopped parsley and serve.
