Appears in Cook's Illustrated July/August 2000
Preroasting readies the squash for hearty fillings and a fast finish.
As we developed our stuffed zucchini recipe, we took several steps to avoid a soggy and flavorless result: We scooped the seeds out of the zucchini to reduce moisture; roasted the zucchini cut-side down for a flavorful sear and a head start...