{"id":2041,"date":"2010-01-12T15:11:04","date_gmt":"2010-01-12T20:11:04","guid":{"rendered":"http:\/\/thasneen.com\/cooking\/?p=2041"},"modified":"2015-02-15T18:02:24","modified_gmt":"2015-02-15T23:02:24","slug":"baked-cheesy-zucchini","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/baked-cheesy-zucchini\/","title":{"rendered":"Baked Cheesy Zucchini"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2108 size-full\" title=\"Baked Cheesy Zucchini\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/baked-cheesy-zucchini.jpg\" alt=\"\" width=\"475\" height=\"316\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/baked-cheesy-zucchini.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/baked-cheesy-zucchini-300x199.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2109 size-full\" title=\"Baked Cheesy Zucchini\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/baked-cheesy-zucchini-slices.jpg\" alt=\"\" width=\"475\" height=\"307\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/baked-cheesy-zucchini-slices.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/baked-cheesy-zucchini-slices-300x193.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>A healthy yet cheesy zucchini finger- food&#8230;<\/p>\n<p>I love to bake anything and everything. While watching the food network or leafing through a food magazine, if I happen to hear or see the word bake, I will halt for sometime and will try to grasp the baking procedure. Baking is my companion on a lazy day, and a healthy way of cooking food. If you are trying to cut down on the oil consumption, stick to baking. Less oil and well-cooked food, that&#8217;s what you get to enjoy.<\/p>\n<p>I always add zucchinis to my stir-fry, but never quite thought of baking it. When I found that this can be baked, I gave it a shot with all excitement. Now, the only way I can think of cooking zucchini is by baking. I scooped the flesh from the zucchinis and made a stuffing with the flesh and other veggies. Stuffed the zucchini with the filling and baked it. To enhance the taste of the baked zucchinis, I sprinkled them with some grated Parmesan cheese. What more you need? It&#8217;s baked and cheesy.<\/p>\n<p><strong>Baked Cheesy Zucchinis<\/strong><\/p>\n<p><strong><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/IMG_5763-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2110\" title=\"Baked Cheesy Zucchini\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/IMG_5763-copy.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/IMG_5763-copy.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/IMG_5763-copy-199x300.jpg 199w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Zucchini, halved lengthwise- 4<\/li>\n<li>Extra-virgin olive oil- 2 tbsp<\/li>\n<li>Onion, chopped- 1\/2<\/li>\n<li>Cherry tomatoes, chopped- 7<\/li>\n<li>Breadcrumbs- 3\/4 cup<\/li>\n<li>Walnuts, coarsely chopped- 1\/2 cup<\/li>\n<li>Dried Oregano- 1\/2 tsp<\/li>\n<li>Ground pepper- 1\/2 tsp<\/li>\n<li>Salt- to taste<\/li>\n<li>Grated parmesan cheese- 1\/2 cup<\/li>\n<\/ul>\n<p><strong><em>Instruction:<\/em><\/strong><\/p>\n<ul>\n<li>Preheat the oven to 375F.<\/li>\n<li>Using a small spoon, scoop out the zucchini flesh, leaving a 1\/4-to 1\/2 inch-thick shell.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/IMG_57381.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2118\" title=\"Zucchini\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/IMG_57381.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/IMG_57381.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/IMG_57381-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2111 size-full\" title=\"Zucchini flesh scooped out\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/zucchini-flesh-scooped-out.jpg\" alt=\"\" width=\"475\" height=\"316\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/zucchini-flesh-scooped-out.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/zucchini-flesh-scooped-out-300x199.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Wrap the zucchini flesh in a paper towel and squeeze out any excess water in it.<\/li>\n<li>Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.<\/li>\n<li>Meanwhile, in a large skillet, heat 1 tbsp olive oil over high heat.<\/li>\n<li>Add the zucchini flesh, onion and cook, until softened, about 5 minutes.<\/li>\n<li>Add the chopped tomatoes and cook until tender.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2113 size-full\" title=\"Veggie stuffing for baked Zucchini\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/veggie-stuffing-for-baked-zucchini.jpg\" alt=\"\" width=\"475\" height=\"316\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/veggie-stuffing-for-baked-zucchini.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/veggie-stuffing-for-baked-zucchini-300x199.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Push the vegetables to the side of the skillet, add the remaining 1 tbsp oil and the breadcrumbs, and roast for 2 minutes.<\/li>\n<li>Remove from the heat, stir in the nuts and dried oregano.<\/li>\n<li>Then, combine with the vegetables; season with salt and pepper.<\/li>\n<li>Flip over the zucchini shells and stuff with this filling.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2114 size-full\" title=\"Stuffed Zucchini\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/stuffed-zucchini.jpg\" alt=\"\" width=\"475\" height=\"316\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/stuffed-zucchini.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/stuffed-zucchini-300x199.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Sprinkle the grated parmesan cheese on top<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2115 size-full\" title=\"Ready to bake stuffed zucchini\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/ready-to-bake-stuffed-zucchini.jpg\" alt=\"\" width=\"475\" height=\"316\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/ready-to-bake-stuffed-zucchini.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/ready-to-bake-stuffed-zucchini-300x199.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/IMG_5748.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2116\" title=\"Baked Cheesy Zucchini\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/IMG_5748.jpg\" alt=\"\" width=\"475\" height=\"316\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/IMG_5748.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/IMG_5748-300x199.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/01\/IMG_5756.jpg\" \/>\n<div class=\"item ERName\">Baked Cheesy Zucchini<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Zucchini, halved lengthwise- 4<\/li>\n<li class=\"ingredient\">Extra-virgin olive oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Onion, chopped- 1\/2<\/li>\n<li class=\"ingredient\">Cherry tomatoes, chopped- 7<\/li>\n<li class=\"ingredient\">Breadcrumbs- 3\/4 cup<\/li>\n<li class=\"ingredient\">Walnuts, coarsely chopped- 1\/2 cup<\/li>\n<li class=\"ingredient\">Dried Oregano- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<li class=\"ingredient\">Grated parmesan cheese- 1\/2 cup<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat the oven to 375F.<\/li>\n<li class=\"instruction\">Using a small spoon, scoop out the zucchini flesh, leaving a 1\/4-to 1\/2 inch-thick shell.<\/li>\n<li class=\"instruction\">Wrap the zucchini flesh in a paper towel and squeeze out any excess water in it.<\/li>\n<li class=\"instruction\">Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.<\/li>\n<li class=\"instruction\">Meanwhile, in a large skillet, heat 1 tbsp olive oil over high heat.<\/li>\n<li class=\"instruction\">Add the zucchini flesh, onion and cook, until softened, about 5 minutes.<\/li>\n<li class=\"instruction\">Add the chopped tomatoes and cook until tender.<\/li>\n<li class=\"instruction\">Push the vegetables to the side of the skillet, add the remaining 1 tbsp oil and the breadcrumbs, and roast for 2 minutes.<\/li>\n<li class=\"instruction\">Remove from the heat, stir in the nuts and dried oregano.<\/li>\n<li class=\"instruction\">Then, combine with the vegetables; season with salt and pepper.<\/li>\n<li class=\"instruction\">Flip over the zucchini shells and stuff with this filling.<\/li>\n<li class=\"instruction\">Sprinkle the grated parmesan cheese on top<\/li>\n<li class=\"instruction\">Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2925<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A healthy yet cheesy zucchini finger- food&#8230; I love to bake anything and everything. While watching the food network or leafing through a food magazine, if I happen to hear or see the word bake, I will halt for sometime and will try to grasp the baking procedure. Baking is my companion on a lazy &hellip; <\/p>\n","protected":false},"author":1,"featured_media":2108,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422,1,12,394,143,18,407],"tags":[979,144,987],"class_list":["post-2041","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-appetizer","category-baked-snack","category-parmesan-cheese-by-ingredient","category-thasfaves","category-vegetarian","category-zucchini-by-ingredient","tag-baked-snack","tag-parmesan-cheese","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/2041","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=2041"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/2041\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/2108"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=2041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=2041"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=2041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}