Stuffed Zucchini {Gluten-free}

As you may have already heard (or read), like a thousand times, I love stuffed foods.  And since it’s zucchini season (which is on another way of saying zukes are taking over my kitchen right now), I decided to stuff some.  I had three goals: 1- that they were tasty; 2- that they were gluten-free (I love seeing if I can make otherwise gluteny foods without… a challenge of sorts); and 3- that they were fairly quick and easy.  So, no flour here… Greek yogurt serves as the thickener in these.  And to make it quick?  Normally when I stuff veggies, I cook the filling first… this time though, I decided not to- to save time and well, experiment.  Instead, I cut the filling-veggies extra fine, figuring they’d cook when I baked the zukes.  It worked- quick stuffed veggies that saved me from cleaning more pots and got the food in my mouth faster 🙂

1/8 tsp pepper
1 tbsp Greek yogurt
fresh Parmesan (or store bought shredded)
parley, for garnish (optional)
note: use any herbs you like- and sub. sour cream for yogurt if easier- the basic 
concept to is mix, stuff, and, and bake- no matter what’s in there 🙂

Preheat oven to 400 degrees

Chop zucchini in half lengthwise

Using a spoon, carve an edge around the zucchini flesh to

create a border for scooping

Then using the spoon, scoop out insides- all seeds and flesh

Save flesh and set zucchini shells aside

Chop flesh into teeny bits and pieces

Toss in a bowl

Then, very finely, slice up half an onion

(Slicing one way first helps to finely mince it)

Now slice crosswise 🙂

You should now have teeny tiny little minced onions squares

Now VERY finely mince garlic

Toss onion and garlic in bowl with zuke

Chop up tomato

Throw in bowl with other ingredients, but just the tomato pieces- leave the

juice behind (sometimes it’s surprising how much these little guys have)

Then add spices and herbs…

Stir up and then add dollop of yogurt

Again, stir well…

Now you’re ready to stuff!

Using that same little spoon from earlier, scoop the stuffing into the zucchini shells

Depending on how large the zukes are, you may have leftovers- just a little heads up 🙂

Now top with fresh grated Parm (or which ever kind you have) generously

Once covered in cheesy goodness, bake at 400 for about 30 minutes

Meanwhile, chop up parsley, if using

After about a half hour, when zukes are soft and cooked, sprinkle with an extra sprinkle of Parmesan and crank heat, just to brown the tops a little (optional step, but more cheesy is never a bad thing)

Top with parsley and enjoy!

The onions and garlic will vary in cooking time depending on oven and fineness of chop- if still a little crunchy and undercooked, just put back in oven and bake longer… it should be soft and savory ad delicious inside!!