How Do You Make Stuffed, Sliced Zucchini?
Stuffed, sliced zucchini is a great make-ahead side dish for a party. The zucchini can be stuffed several days in advance, then cooked and sliced the day you need it. When sliced and arranged on a platter, the zucchini not only tastes good but makes an attractive presentation. Serves 6 as a side dish (half a zucchini per person). This can also be a main dish for vegetarians. Place a saute pan over medium-high heat and add the olive oil. Add the onions, garlic and bell pepper, and saute until tender (about 3 minutes), stirring frequently. Add the eggplant, season with salt and pepper, and continue to cook for 10 minutes. Add the herbs, tomatoes and sun-dried tomatoes, cook for 3 to 5 minutes more, then remove from the heat. While the stuffing cooks, prepare the zucchini by washing them well and slicing them in half so that you have two zucchini tubes. Hollow out the center of the zucchini by using a long, narrow spoon to scoop out the seeds and pulp, leaving at least 1/4 inch of flesh.
