Comments on: Stuffed Zucchini

By: Kay

Kay — Wed, 06 Mar 2013 15:04:35 +0000

That’s because of how my website was built (before pinterest became popular) so that’s why I add a ‘Pin this’ button below all my recipes.

By: Gwyn

Gwyn — Wed, 06 Mar 2013 14:59:38 +0000

I was going to pin this on pinterest so I could pull it up & make it later (and share it with my friends) but it won’t let me pin any images of your stuffed zucchini… any idea why? I can pin it – just not with a picture that matches the recipe. (It says “sorry cannot pin this image” over the zucchini shots – but will let me pin all your sidebar images…)

By: mika

mika — Tue, 19 Feb 2013 02:50:10 +0000

turned out incredible! thank you!

By: Amanda

Amanda — Tue, 05 Feb 2013 02:07:06 +0000

Made these tonight and they were fabulous! Since neither my husband nor I like curry, I threw in some fresh garlic and chopped roasted red peppers for a little kick.
Great recipe — thank you for sharing!

By: millery

millery — Sat, 02 Feb 2013 12:24:28 +0000

Brilliant and right down my alley.

By: Wendy

Wendy — Thu, 24 Jan 2013 21:07:05 +0000

Hi – I am in the NYC area and making these tonight! Quick question – is the thyme ground or dried leaves? I can’t really tell from the photo although I am thinking it is leaves. Any help? Thanks in advance. Can’t wait to try these, your photos are gorgeous.

By: Lois

Lois — Thu, 10 Jan 2013 21:49:11 +0000

I started making stuffed zucchini more than 20 yrs ago…my mixture was zucchini, onions, garlic, Italian bread crumbs, Italian sausage, mozzarella and parmesan cheese. The trick I learned those many years ago was to cut the squash in half and place them cut side down in a frying pan with about 1/2 in water and saute them until they were par-cooked. Then I scooped out the pulp.

By: Tanya

Tanya — Fri, 07 Dec 2012 16:38:28 +0000

I cooked this last night and was so impressed! I never would have thought to combine curry powder and thyme but it was fantastic (and I didn’t use bacon either). It’s such a great way to use courgettes (or zucchini) – I usually peel off strips with a potato peeler, griddle them and dress them with lemon – they make a nice side but nowhere near as special as this.
Like others, I discovered your site via FoodGawker – I’ve really enjoyed browsing and I’m going to try the autumn pasta bake next :-D

By: Rhea

Rhea — Wed, 28 Nov 2012 21:06:32 +0000

Hi,
planning to make these for christmas dinner but do you think I could make these two nights ahead and then pop them in the oven the day of?

By: Lisa

Lisa — Sat, 17 Nov 2012 03:10:06 +0000

Made these tonight and while they were good, they were a bit liquidy and I didn’t taste the curry like I thought I would. I followed the recipe and the only thing I did was take some of the seeds out of the half of tomato I used. I will be making this again and maybe squeeze some of the liquid out of the zuc first.