Kasha Stuffed Zucchini
Kasha are the hulled, crushed kernels of buckwheat.
8 cups water
3 medium (7-inch) zucchini, halved lengthwise
1 medium (1/2 cup) onion, finely chopped
1 teaspoon finely chopped fresh garlic
1 egg, slightly beaten
1/2 cup uncooked medium roasted buckwheat groats (kasha)
1 cup water
1 teaspoon instant chicken bouillon granules
1/2 teaspoon crushed dried rosemary leaves
1/8 teaspoon pepper
1/4 cup freshly grated Parmesan cheese
2 cups prepared spaghetti or pasta sauce, warmed
Heat oven to 350°F. Bring 8 cups water to a full boil in 4-quart saucepan; add zucchini halves. Cover; cook over medium-high heat until crisply tender (6 to 8 minutes). Drain; rinse with cold water. With melon ball scoop or spoon, scoop seeds and pulp from zucchini, leaving 1/4-inch shell; reserve 1/2 cup pulp.
Drain reserved pulp; chop coarsely. Set aside.
Place zucchini shells in 11x7-inch baking dish; set aside. Melt butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium-high heat until onion is crisply tender (1 to 2 minutes).
Combine beaten egg and kasha in small bowl; stir until coated. Add kasha to skillet with onion and garlic. Cook over medium-high heat, stirring constantly, until kernels are separate and dry (1 to 2 minutes). Reduce heat to medium; stir in reserved zucchini pulp, water, bouillon granules, rosemary and pepper. Cover; continue cooking until kasha is tender and liquid is absorbed (7 to 10 minutes). Remove from heat; stir in Parmesan cheese. Spoon kasha mixture evenly into zucchini shells. Bake for 15 to 20 minutes or until zucchini is heated through. To serve, spoon warm spaghetti sauce over stuffed zucchini.
Nutrition Facts (1 serving)
Dietary Fiber: 5g
Recipe #7270©1995Land O'Lakes, Inc.