Zucchini stuffed with pine nuts and cranberries

Children enjoy the mix of sweet and savory in the stuffing.

Ingredients

4 zucchini (medium, peeled and chopped)

2 tablespoons cooking oil (olive oil)

2 onion (peeled, chopped)

1⁄4 cup cranberries (dreied, chopped)

3 cloves garlic (peeled, chopped)

1⁄4 cup bread crumbs (and 2 Tablespoons more)

3 tablespoons pine nuts

1⁄4 cup cheese (grated Parmesan cheese)

1⁄4 cup parsley (fresh parsley, chopped)

1 tablespoon anchovy paste

1 teaspoon salt

1⁄2 teaspoon pepper

Instructions

Preheat the oven to 375° F.

Cut the ends off each zucchini. Then cut about 1/4 inch slice off the top and hollow out the zucchini, leaving a 1/2 inch thick shell. Chop the cut off pieces as well as the inside flesh.

Heat the olive oil in a frying pan and gently sauté the chopped zucchini pieces and onions for about 10 minutes or until golden. Then add the garlic and sauté for a further few minutes. Take off the heat and add all the remaining ingredients. Stir well and fill into the zucchini.

Line a baking sheet with foil. Place the zucchini onto the baking sheet, cover with foil and bake for about 20 minutes. After 20 minutes remove the foil and bake for a further 10 minutes or until the top is nicely browned.

Yield

4 servings

Cooking time

30

Preparation time

20

Total time

50 minutes

Notes

You can change the ingredients in the stuffing.

Source

North American cuisine