Stuffed Zucchini

Normally, when I think of Stuffed Zucchini, I expect a stuffing that includes meat, such as hamburger. But this recipe is meatless, and I think it is good tasting, too.
The stuffing contains almonds and cheese. While it might seem complex, you should not have any trouble making it if you take it slow the first time to get use to blanching. I include separate instructions on how to blanch both the nuts, and the zucchini.
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Stuffed Zucchini

  • 3 blanched zucchini of about the same size (about 8 x 2 inches){see below about blanching}
  • 1/4 cup minced onion
  • 1 1/2 Tablespoons cooking oil (e.g. olive oil)
  • 1/2 cup ground blanched almonds {see below about blanching}
  • 1/2 cup heavy cream
  • 1/2 cup dry, fine bread crumbs
  • 2 ounces grated swiss-type cheese (save 3 Tablespoons for topping)
  • 1 large egg
  • salt and pepper to taste
  • 2 pinches ground clove
  • 3 Tablespoons melted butter

Slice the blanched zucchini long-wise, and scoop out (and save) the center of each half to form a boat, with sides about 3/8 inch thick. Salt lightly and turn cut side down on paper towels to reduce the moisture in the boat.

Chop the removed zucchini flesh and squeeze out any water with paper towels.

In a small fry pan, cook the onion in the oil, covered, over low heat until it is tender and translucent, stirring occasionally.

Uncover, raise the heat, and let the onion begin to brown. Then stir in the chopped zucchini flesh and saute until the zucchini is tender.

Empty the fry pan into a large (2 quart) mixing bowl; stir in the blanched ground almonds and cream. Stir in about 1/3 cup of the bread crumbs, then the cheese. Finally stir in the egg.

Test that the mixture is firm enough to hold its shape by lifting a spoon full; if not, add a very small amount more of bread crumbs.

Blend in the salt and pepper and ground clove.

Preheat oven to 400 degrees F. Grease a baking dish large enough to hold the zucchini boats

Arrange the zucchini boats, skin side down, in the baking dish. Fill each with enough stuffing to be heaping full. Sprinkle each stuffed boat with the reserved 3 Tablespoons of cheese, 3 Tablespoons of bread crumbs and the melted butter.

Bake for 25 to 30 minutes, until bubbling hot and browned on top. Do not overcook or the shells will become too soft and difficult to serve.

Blanching Almonds

The object of blanching the nuts is to remove the skin that is around the meat; if the almonds you have are white- not brown- then they are already blanched.

Pour boiling water over the shelled almonds and let stand for a few minutes, or until the skins are wrinkled. Drain, rub with your fingers to remove the skins, and dry thoroughly on paper towels. I found that removing the skin was much like slipping the skin of tomatoes that had been scalded.

Blanching Zucchini

Trim and lightly scrub the zucchini; place in boiling, salted water, uncovered, until the flesh just starts to yield to pressure, usually about 10 minutes after the water comes back to a boil. As they finish blanching, plunge them into cold water to stop the cooking. Once they have cooled, dry them and they are ready to use.


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I ground my blanched almonds in the food processor. I think they would grind a bit better if they had dried more after the blanching. The ground almonds were slightly clumpy. They worked okay in the recipe, but next time I might blanch them a day ahead of time to let them dry more.

While the recipe begs for Swiss Cheese, it is hard to find in the stores other than sliced; I don’t find blocks or shredded Swiss Cheese. So, I grated some Asiago I already had for the cheese. That comes from a little farther south than Switzerland, but it worked. Other swiss-type cheeses include Emmentaler and Gruyere.

For the bread crumbs, do not use flavored bread; you would be fighting the basic flavors of the recipe.

I was able to refrigerate the baked zucchini boats and later heat them in the microwave for another meal.

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