Italian inspired zucchini-tomato recipe

I had my first picks from my zucchini crop at the community garden and decided to try out a recipe that has a mixture of breadcrumbs, cremini mushrooms, tomatoes, zucchini pulp, thyme, pepper and parmesan or romano cheese.  Here is the simple recipe:

  • Scrape out the zucchini pulp and set aside — try to remove the seeds.
  • Dice cremini mushrooms and 2 garlic cloves
  • Cook the mushrooms,  garlic cloves, zucchini pulp in a skillet
  • Then add quartered cherry tomatoes to the mixture  and thyme
  • After it simmers, add the bread crumb mixture (I just cut up stale bread and put it in a blender, about 2 cups)
  • Cook everything together and sprinkle parmesan or romano cheese on top.
  • After that, simply put the ingredients into the zucchini boats and bake for 30-40 minutes!

Author: Kimberly Kweder

33 years old, career woman, Pittsburgh native, and loves projects that involve communications, social media, and international development.

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