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Baked zucchini with mint and garlic stuffing

Time 1 hour
Yields Serves 4
Baked zucchini with mint and garlic stuffing
(Anne Cusack, Los Angeles Times)
1

Cut the zucchini in half lengthwise. Make some diagonal incisions on the cut side. Sprinkle the cut side lightly with salt and place the zucchini halves on a wooden board, cut-side down. This will allow some of the liquid to drain away.

2

Heat the oven to 350 degrees. Put the chopped parsley and mint in a bowl and add the garlic and breadcrumbs. Add half the oil gradually, while beating with a fork. Season with a good grinding of pepper and with very little salt.

3

Oil a shallow baking or lasagna dish large enough to hold all the zucchini halves in a single layer.

4

Wipe the zucchini halves with paper towels and lay them in the dish, cut-side up. Spoon a little of the herb mixture over each half. Drizzle 1 tablespoon of the oil over the halves and cover the dish with foil. Bake for 30 minutes.

5

Remove the foil and continue baking until the zucchini is tender and the top is crisp, 10 to 20 minutes longer.

6

Drizzle with the remaining olive oil while the zucchini is still hot. Serve warm or at room temperature.

Adapted from Anna Del Conte’s “Italian Kitchen.”

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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