Stuffed Zucchini Bake
Ingredients
2 large zucchini
1 1/2 cup chopped tomatoes, fresh or canned
4 cups cubed French bread, fresh or dried
1/3 cup chopped celery
1/2 cup chopped onion, scallions, chives, or shallots
2 large cloves garlic, diced
1 to 1 1/2 tbsp poultry seasoning
1 tsp cayenne pepper
Fresh ground sea salt and black pepper, to taste
1/2 tsp seasoning salt
1 tsp chili powder
3 Tbsp butter
Extra virgin olive oil
3 eggs, large or extra large
3/4 cup chicken broth
4 slices provolone cheese
Method
Remove ends of zucchini, being careful not to cut into center, and then cut zucchini in half lengthwise. Scoop out center with seeds and save, chopping it up a bit if necessary. Place zucchini in glass baking dish with approximately 3/4 inches water on bottom. Drizzle with olive oil and salt/pepper lightly. Prepare stuffing by sauteing all vegetables, including reserved center of zucchini, in butter and about 1 tbsp olive oil. Add chicken broth and cook until reduced for about 5-10 minutes. Remove from heat and stir in bread cubes. Whip eggs lightly and fold into mixture. Add seasonings and salt and pepper to taste. Stuff each zucchini half generously, packing down filling as you go. Place in preheated 325 degree oven, uncovered for about 1/2 hour. Cover with foil and bake for another 45 minutes to 1 hour. Uncover. Place slice of provolone over each zucchini half broil until cheese just melts.
Stewed Pototates
5 medium potatoes, peeled
2 tbsp butter
1 medium onion, chopped
1 medium green pepper, thinly sliced
1 1/2-2 tbsp all purpose flour
Dash black pepper
1 bouillon cube, any flavor
1 cup boiling water
Chopped parsley
1/2 red pepper, thinly sliced
Method
Melt butter in 10 inch skillet with cover. Add onion and green pepper then saute until onion is tender. Stir in flour and pepper. Dissolve bouillon cube in boiling water and stir into mixture. Cut potatoes in wedges. and arrange in skillet. Bring to a boil, cover and simmer 25-30 minutes, or until potatoes are tender. Sprinkle with parsley and red pepper.