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.
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."
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.
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.
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.
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.