Stuffed Zucchini

Subject: Stuffed Zucchini Mon Nov 10, 2008 9:17 pm

Stuffed Zucchini

2 lb zucchini

1 cup finely chopped onion

1/2 tsp saffron, crumbled

2 tbsp butter or margarine

1/4 cup yogurt

1 tsp ground cardamom

1/4 cup heavy cream

1/2 cup blanched whole almonds, chopped

1-1/2 tsp lemon juice

1 tsp salt

1/4 tsp pepper

1 tbsp finely chopped parsley

Scrub zucchini well with vegetable brush

Halve lengthwise, with tsp, scoop out interior, leaving a shell

Chop zucchini pulp

Combine with onion and saffron

In hot butter in medium saucepan, sauté vegetable mixture, stirring, 5 minutes

Add yogurt and cardamom simmer, uncovered, over low heat and stirring occasionally, about 15 minutes, or until mixture is almost dry

Stir in cream, almonds, lemon juice, and salt, cook, stirring, 2 minutes longer

Meanwhile, preheat oven to 350

Arrange zucchini shells in shallow baking pan

Lightly fill shells with vegetable mixture

Sprinkle with pepper

Bake 25 to 30 minutes, or until golden brown and shells are tender

Just before serving, sprinkle with finely chopped parsley

Makes 4 to 6 servings

» Zucchini with Cheese (Zucchini con Formaggio)
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