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Title: Stuffed Zucchini, Niçoise Style

4 - zucchini, halved lengthwise
4 t olive oil
1 - medium onion, finely chopped
2 - cloves garlic, finely chopped
1 - medium tomato, peeled, seeded, and coarsely chopped
1/2 C dry bread crumbs
1/2 C Niçoise or other black olives, pitted and chopped
2 t fresh parsley, finely chopped
1 t fresh basil, finely chopped
1/2 t thyme
0 - salt and pepper to taste
1/2 C vegetable stock

Preheat the oven to 425° F. Scoop out the insides from each zucchini half, leaving a 3/8 inch thick shell. Coarsely chop the insides and set aside.

In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring frequently, until softened but not browned, about 5 minutes. add the tomato and chopped zucchini and cook, stirring occasionally, for 15-20 minutes, or until the zucchini is tender and most of the liquid has evaporated.

Remove the skillet from the heat and add the bread crumbs, olives, parsley, basil, thyme, salt, and pepper. Let cool for a few minutes.

Stuff the zucchini shells with the cooled filling. Arrange in a shallow baking dish just large enough to hold them; pour in enough broth or water to cover the bottom of the baking dish. Bake 20-25 minutes, or until the tops are lightly browned and shells are tender when pierced with the top of a sharp knife. Serve slightly warm or at room temperature.

From Mediterranean Vegan Kitchen
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