I love Italian squash, and this was really good!
6 med zucchini
2 tablespoons olive oil
1 med onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
salt & pepper
Pinch of hot red pepper flakes (optional)
1 teaspoon dried oregano
2 large eggs, lightly beaten
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh thyme leaves
Preheat the oven to 350 degrees (I actually used my gas grill! Yep!)
Bring a large pot of salted water to a boil. Parboil the zucchini for 5 minutes, then remove from the water and let cool. Slice the zucchini in half lengthwise and scoop out the insides, creating a bowl to hold the stuffing. Reserve the zucchini insides in a medium bowl.
Heat a medium frying pan over high heat. Add the olive oil, onion, and red pepper. Saute until the onion is transparent and the pepper is soft and slightly browned, about 5 minutes. Add the garlic and saute 1 minute longer. Remove from the heat and add to the reserved zucchini. Season with salt, pepper, red pepper flakes and oregano. Add the beaten eggs and blend the mixtures, mashing the zucchini well.
Fill the zucchini shells with equal parts cheese, pepper, and thyme. Place in an ungreased shallow baking dish and bake for 35 minutes, until stuffing is golden brown and bubbly. Serve immediately
