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Zucchini Goodness
Tonight for dinner, Becky made “Cheese and Almond Stuffed Zucchini”. She found the recipe in New Recipes from Moosewood Restaurant, a book that has helped her create many other interesting, tasty, and vegetarian recipes! It was absolutely delicious. Here’s a pic:
The copyright of the book doesn’t allow us to reprint the recipe here, but I guarantee that it’s tasty! Look for the book in your local library or bookstore if you’d like to make it for yourself. Mmmm!
Update
We did get permission from Moosewood to reprint the recipe, so read on! Also, I would encourage everyone to keep copyright in mind when reprinting anything found in a book or in any other source. Fair use law can cover you in some cases, for example, I would probably have a legal basis for printing an excerpt of the recipe, or a quote from the instructions, but to reprint the recipe in its entirety without permission is of questionable legality, and I personally would rather play it safe.
Cheese and Almond Stuffed Zucchini
Serves 6
A creamy, rich, very satisfying dish based on an old French provincial recipe.
- 3 medium zucchini
- 2 tablespoons olive oil or butter
- 1 cup finely chopped onions
- 1 teaspoon salt
- 6 ounces cream cheese, cut into small cubes
- 1 1/2 cup almonds, finely chopped
- 1/2 cup whole grain bread crumbs
- 2 cups grated Swiss cheese (7 ounces)
- 1/2 teaspoon nutmeg, preferably freshly grated
- 1/4 teaspoon ground allspice
Cut the zucchini in half lengthwise and, using a soup spoon, scoop out the insides of the zucchini to leave a fillable outer shell. Save the inner pulp and chop it.
Sauté the onions in the oil until translucent. Add the salt and chopped zucchini pulp and continue to cook on medium heat until the zucchini is soft. Remove from the heat. Stir the cream cheese cubes into the vegetables and cover for several minutes. Meanwhile, in a large bowl mix together the almonds, bread crumbs, grated Swiss cheese, nutmeg, and allspice. When the cream cheese has softened, thoroughly combine all the ingredients.
Fill the zucchini shells and place them in an oiled 9×14-inch baking pan. Add water to cover the bottom of the pan about 1/4-inch deep. Tightly cover the pan so that the zucchini shells will steam. Bake covered at 350° for 30 minutes. Uncover and bake for another 5 to 10 minutes, until the filling has browned a little.
Serve on a bed of rice with a fresh salad.
Reprinted with permission from New Recipes from Moosewood Restaurant, by The Moosewood Collective, Ten Speed Press, Berkeley, CA, 1987
And here’s a courtesy link to Moosewood Restaurant of Ithaca, NY, the source of the wonderful recipes in the cookbook. I appreciate their generosity in allowing me to reprint their recipe.
By Peter | 09.05.2006 | 07:53 PM | Permalink | Categories: Food | 6 Comments