Mix summer vegetables and fall flavors in this hearty meatless entrée that even the kids will love.
Recipe and photograph by Lauren McElwain
4 large zucchini (uniform in size)
Heaping ½ cup cottage cheese
Heaping ½ cup shredded Parmesan cheese
Heaping ½ cup shredded aged white cheddar cheese
Heaping ½ cup shredded Gruyere cheese
Sprinkling of nutmeg
Sprinkling of garlic powder
Handful of fresh oregano
Heat oven to 375°F. Meanwhile, in a large pot, bring water (enough to cover all zucchini) to a boil. Once boiling, add zucchini to pot, and boil for 8 minutes. Transfer zucchini to a cutting board, and slice in half length-wise.
Using a serrated spoon, remove and set aside the soft white insides, leaving a rim on the edges of each zucchini. Place zucchini shells on a greased casserole dish, and use a paper towel to soak up some of the moisture.
Chop the zucchini insides, and pat dry with a paper towel. Put into a large bowl with cheeses, eggs, nutmeg and garlic powder. Stir well to combine.
Spoon filling into each zucchini shell, and bake 20 minutes. Change oven setting to low broil, and broil for 8-10 more minutes, or until cheese is bubbly and golden brown.
Top with fresh oregano, and serve immediately.
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