Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Herb-Stuffed Zucchini
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- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Directions
- Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.
