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Roasted Stuffed Zucchini
- 2 lbs. small to midsize zucchini
- 1/2 cup Japanese breadcrumbs (or substitute unseasoned breadcrumbs)
- 3 tablespoons olive oil
- 1 small onion chopped
- 2 Roma tomatoes peeled, seeded and chopped
- 2 cloves garlic chopped
- 1/2 cup grated Emmenthal cheese
- 3 sprigs fresh thyme chopped
- 1 tablespoon chopped basil
- zest of 1 lemon
- salt & pepper
Directions:View on PBS Food
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