FOOD NEWS
Twice-Baked Zucchini Is The Savory Dinner Starter You've Been Wanting
BY JULIA HOLLAND
A take on the popular twice-baked potato, twice-baked zucchini uses two different cooking methods and a lengthy assembly process, but the results are worth the effort.
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You'll have to hollow out the interior of the zucchini, then cut it in half horizontally for vertical cylinders, or cut them down the middle lengthwise to create long "boats."
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The zucchini flesh you scooped out is sautéed with seasonings, aromatics, and other vegetables or meat. The outer "shells" of the zucchini are also briefly baked.
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The sautéed stuffing is spooned into the parcooked shells. Top them with cheese or other garnishes, and place them in the oven to finish cooking.
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A simple mix of minced onions and garlic pairs well with the zucchini flesh, or you can make a Mexican-inspired filling with beef and taco seasoning, jalapeños, and corn.
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The combo of flavorful filling and caramelized zucchini is a winner. Depending on how simple or complex it is, twice-baked zucchini could be a side, appetizer, or main course.
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