Maybe you have as many zucchinis as I do, and maybe you have a few jumbo ones like I did… so you might enjoy this recipe! I meant to do it with ground meat, but I did not have any, so I decided to make it a vegetarian dish. I meant to put some black beans and chickpeas, but I did not have any (maybe I should go to the grocery store…) so I substituted with corn. It was delicious, but obviously, you can change the ingredients according to your mood of the day–or content of your cupboards!
2 T olive oil
4 cloves garlic, minced
2 large zucchinis
2 onions, diced
2 red peppers, diced
1 green pepper, diced
1 large tomato, diced
1 can of corn, drained
Salt, pepper, fresh or dried herbs (I used basil)
Grated Romano cheese
On the stove, gently heat olive oil. Add garlic and all diced veggies. Add corn, salt, pepper and herbs. Let it all soften a bit.
In the meanwhile, slice the zucchinis in two and hollow them. Place them on a cookie sheet.
Add the hollowed part to the veggies.
When veggies are a bit softer, scoop them into the hollowed zucchinis. Bake in 350 oven for 45 minutes.
Sprinkle some Romano cheese on top for the last 5 minutes.
Enjoy! My husband and I certainly did…