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Loosely adapted from the original Moosewood Cookbook
Serves 6 as a main course
20 minutes preparation time
40 minutes cooking time
6 zucchini, washed and sliced in half lengthwise
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 tablespoon fresh thyme or basil
3 eggs
1 1/2 cups shredded cheddar
1 cup parmesan, divided
2 cups cooked bulgur or brown rice*
1/4 cup bread crumbs
Lightly oil a large baking pan (depending on the size of the pan and your zucchini, you may need two to hold all of the zuccanoes), and preheat the oven to 375 degrees.
Scoop the seeds and flesh out of the zucchini, but leave approximately a quarter of an inch thickness on each zucchini half intact to hold the filling. Set the zucchini shells aside. Coarsley chop the zucchini flesh.
Heat the olive oil in a large saute pan. Add the onion, garlic, and zucchini flesh, and cook until the onion is soft, 6 to 7 minutes. Stir in the thyme or basil and set the mixture aside.
In a large bowl, beat the eggs. Add the cheddar, 1/2 cup of the parmesan, and the bulgur or rice. Stir in the vegetable mixture. Scoop a generous amount of the filling into each of the zucchini shells. In a small bowl, mix together the bread crumbs and remaining 1/2 cup of parmesan. Sprinkle this parmesan mixture over the zuccanoes.
Bake uncovered until the zucchini shells are tender when pierced with a fork, and the top of the fillling is golden brown, 30-35 minutes.
* To make the bulgur: Set a kettle of water to boil. Heat 1 teaspoon of olive oil and swirl it around a large saute pan until the oil coats the pan completely. Add 1 cup of bulgur and cook it for about a minute, stirring well so that it becomes coated with the oil. When the water boils, add 1 cup of the water and about 1/2 a teaspoon of salt. Take the pan off the heat, wrap the pot lid in a towel, set it on the pan, and let the bulgur sit for 10 minutes. When it is done, remove it from the heat, fluff it with a fork, and set it aside.