Appears in Cook's Country August/September 2009
Looking for a fast route to savory stuffed zucchini, we found inspiration in the Mediterranean.
For our Easy Stuffed Zucchini we precooked the zucchini in the microwave until they were soft enough to scoop out. Raw squash were crisp, making them prone to snap as we hollowed them out. Plus raw squash took up to an hour to cook through ...