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Sunday, July 14, 2013
So summer is in full swing.. which means warm weather, trips to the beach, and lots of zucchini. I figured that everyone could use some new zucchini recipes. So its officially zucchini week.
I love to watch reality tv shows. Especially reality shows that involve cooking. I was addicted to the first season of Masterchef. I watched every week and routed for Whitney Miller the whole time. She always had unique recipes and loved baking as much as I do. When her cookbook came out I had to get it right away.
This recipe for Zucchini Cups is one of my favorites from her book.
4 medium zucchini
1 Tbsp extra- virgin olive oil
1/8 tsp salt
1/8 tsp black pepper
1 1/4 cups chicken broth (1/2 + 1/8 cups)
1/4 cup diced yellow onions
2 1/2 Tbsp unsalted butter
1/2 tsp crushed garlic
1/8 tsp ground white pepper
2 large egg, beaten
3 Tbsp stuffing
1 Tbsp grated Parmesan cheese
Preheat the oven to 375 deg F.
Slice off the bottom rounded portion of each zucchini so that it will stand up on the baking sheet. Measure 2-3 inches from the bottom and cut. Repeat this until you get about 4 pieces from each zucchini. Use a 1/2 teaspoon or a melon baller to scoop out the center of the zucchini to make the cups. Leave a thin layer of zucchini at the bottom of each cup. Save the inside of the zucchini for the rest of the recipe.
Place the cups on a baking sheet. Coat the outside of the cups with the olive oil. Season with the salt and black pepper. Back for 17 minutes. Remove from oven and reduce the temperature to 350 F.
While the cups are baking. Bring the chicken broth to a boil over medium - high heat. Peel any remaining zucchini pulp off of the top and trim of the stem ends. You want to get as much of the inside zucchini that you can. Cut the zucchini into 1 inch cubes and measure out 2 1/2 cups. Add the zucchini cups and onion to the boiling broth. Cook until zucchini is soft, it will take about 8 minutes.
Drain the zucchini mixture and return the vegetables to the pan. Using a potato masher, mash the mixture. Add a 1 Tbsp of butter, the garlic, and white pepper. Stir until well mixed. Stir in the eggs. Once the egg is mixed in fill the zucchini cups with the zucchini mixture. Bake until the mixture is set, about 15 minutes.
While they are baking, melt the remaining 1 1/2 Tbsp butter in a small skillet over medium heat. Stir in the stuffing and cook for one minute. Remove from the heat and stir in the Parmesan cheese.
Spoon the breadcrumbs on each zucchini cup. Bake until the stuffing is golden brown, about 15 minutes.
These should be served hot.
This recipe comes from the cookbook Modern Hospitality: Simple Recipes with Southern Charm .