3 medium zucchinis
2 Tbsp. olive oil or butter
1 cup finely chopped onion
1 tsp. salt
6 oz. cream cheese (I used low-fat)
1 1/2 cups finely chopped almonds
1/2 cup bread crumbs
2 cups grated cheese (the original calls for Swiss; I used sharp cheddar)
1/2 tsp. nutmeg, or 1/4 tsp. mace
1/4 tsp. allspice
Cut the zucchini in half lengthwise and scoop out the insides with a spoon. Save the pulp and chop it. Saute the onions in the oil until soft; add the salt and zucchini pulp and continue to cook until zucchini is soft. Remove from heat and stir in the cream cheese until it melts.
This is the perfect make-ahead recipe; it reheats beautifully. I haven't tried freezing it, but I think it would do well. I am trying to think of other vegetables that could get this kind of cheese filling...obviously yellow squash, but what else? Leave a comment with your ideas!