Cheese Stuffed Zucchini

Last week for Lent, I made a delicious dish which is technically Romanian.  But, as Europe has been exchanging words, ideas, recipes, trade, and many other things for centuries upon centuries, I thought this recipe could be changed a bit to be more Polish influenced.

In Romanian it is called Dovlacei cu Brenza.  In Polish, it would be Cukinia Nadziewana z Serem.  Instead of using Curly Parsley in the Romanian recipe, I used Dill.  And I did not make the typical 2 cup whipping cream mixed with 1 tablespoons sugar which is poured on top.

In the end, though, the question with recipes is "Will the family eat it?"  My definitely non-Vegetarian husband and both children enjoyed it and said it was allowed to be made again sometime for our Meatless Friday meals. 

We eat Meatless every Friday of the year for several reason.  To save money.  To lower our environmental impact.  To eat more vegetables.  To teach the children to think more about and appreciate what they eat.  And because we are Catholic, it makes it easier to do.

So, here is a Vegetarian dish which I am quite sure has Peasant origins and is simple and delicious.



Ingredients:

5 Zucchini
1 cup sharp white Cheese, such as cheddar, grated
handful of Dill, chopped finely
several tablespoons of plain Breadcrumbs
several tablespoons of Butter
Salt and Pepper



In a large pot, fill with salted water and add Zucchini.  Cover and boil for 10 minutes or until soft but in mushy.

Grease a baking tray with Butter and sprinkle with 2 tablespoons of Breadcrumbs.

Slice Zucchini in half and place, cut side up, on baking tray.

Sprinkle with Cheese.  Sprinkle with Dill, Salt and Pepper.  Dot each Zucchini with Butter.

Bake in oven 350 degrees for about 30-40 minutes, until cheese is melted and golden brown.

Smacznego!