Baked Stuffed Romanesco Zucchini
(Adjust ingredients for desired serving quantity)
First cut approx. 12 inch Romanesco zucchini in half lengthwise, and scrape out the seeds (don’t discard).
Cover zucchini in baking dish with olive oil, salt & pepper and bake for about 10 minutes at 350°.
In the meantime, sauté garlic, onion. Chop seed scrapings from zucchini, a couple tomatoes and a bunch of fresh basil. Add to garlic & onion and cook down until the juice is gone.
Remove from heat, stir in some panko bread crumbs, grated cheddar cheese, chopped walnuts and salt & pepper.
Stuff the zucchini halves with the mixture, sprinkle with additional cheese and panko bread crumbs, and bake uncovered at 350° for 15 minutes.
This recipe shared by Por Bar Farms.
