RECIPE OF THE MONTH ~~by Leslie Gecy

It’s the time of the year when all of our gardens are overflowing and people run from you if they know you grow zucchini!  That’s too bad as zucchini is high in fiber, potassium, Vitamins A and C, B complex vitamins and lutein. This is my mother’s recipe that has won over zucchini avoiders for years and is our most requested family recipe.

Marilyn’s Famous Stuffed Zucchini
Servings 8

4 medium zucchini
1 diced tomato
1 minced garlic clove
1/4 c chopped onion
1 tsp fresh, chopped basil
1 tsp oregano, or 1 T fresh parsley
1/2 c low-fat cottage cheese
1/2 c bread crumbs
1 free range egg, beaten
1/4 lb Cheddar cheese, sliced

Scoop out zucchini and steam approximately 5 minutes. Drain in a colander upside down. Don’t overcook or they will fall apart!

Chop zucchini pulp. Saute in a small amount of olive oil with tomatoes, onion and garlic. You can also add any other vegetables here, such as chopped carrots, corn, chard or anything else on hand. Remove from heat and stir in basil and oregano.

Add bread crumbs, cottage cheese and egg when completely cool.

Place the zucchini boats on greased baking pan. Scoop the stuffing mixture into the shells and place cheese on top.

Cook at 350 degrees for 15 minutes (up to 30 minutes if using larger zucchinis) or until heated through and cheese melts.

This is easy to make gluten-free by using gluten free bread crumbs. It is soy-free and also hormone-free when using organic produce and dairy from cows not treated with rBST.  It can be made lower in fat by reducing or eliminating the cheese on the top of the zucchini boats, or just sprinkling a little bit on at the end.

Reprinted with permission from the Bruce Family Cookbook.