Rachael Ray: David Burke’s Stuffed Zucchini Recipe

Rachael Ray: David Burke’s Stuffed Zucchini

David Burke has the perfect, healthy and tasty meal for you to make tonight! His Stuffed Zucchini recipe was good enough to impress Rachael Ray, but was truly impressive was the number of ingredients it required. Just five ingredients, olive oil and salt and pepper are all you need to prepare this meal. Given how heavy the dishes can be around the holidays, it’s no surprise that a lighter one is needed now and then. Go ahead and put these Stuffed Zucchini together, so you can indulge later on!

To get the recipe, click next page.

Rachael Ray: David Burke’s Stuffed Zucchini Recipe Ingredients

• 2 tbsp olive oil + more
• 1/2 C pine nuts
• 12 black or pitted green olives – chopped
• 4 zucchini
• 3 cloves garlic – sliced thin
• 4 peppadew peppers or 1 small red bell pepper – chopped
• salt and pepper

Rachael Ray: David Burke’s Stuffed Zucchini Recipe Directions

1. Preheat the oven to 350 degrees
2. Cut a small portion lengthwise off the top of the zucchini and trim a little off the bottom to keep it from rolling
3. Chop the pieces up and save them
4. Scoop out the seedy pulp from the cavity of the zucchini to make hollow boats
5. Season with salt and pepper and drizzle with olive oil
6. Bake on a sheet pan for 10 minutes, until tender
7. In a saute pan over medium heat, add 2 tbsp olive oil, pine nuts, and garlic
8. Saute until golden
9. Add the chopped zucchini and peppadews, then season to taste
10. Increase the heat to medium-high
11. Cook for about 5 minutes until tender
12. Fold in the olives to warm through
13. Spoon the mix into the zucchini shells
14. Serve with lemon wedges on the side