Simple veggie side for summer dinners. I made the mistake of cutting it up before serving it to my kids last night and roasted, chopped zucchini isn’t nearly as appealing to little ones as a “zucchini rocket”. Today I’ll put a room temp “rocket” on their plate and let them eat it with their hands.
"Zucchini Rockets" (aka Stuffed Zucchini/Squash)
Zucchini and/or squash, washed and cut into 2-4” hunks
Melon baller or metal measuring spoon (to hollow out the squash/zucchini hunk)
1 jar Trader Joe’s Tomato Bruschetta
Preheat oven to 350 degrees. Cut the zucchini or squash into 2 to 4 inch hunks. (They can be different heights.) Then, using a melon baller or metal measuring spoon (the idea is to have a sharp, small diameter) scoop out most of the inside of the squash/zucchini, leaving a base of about 1” in the bottom. Place them in a baking dish, hollow hole up. You’ll stuff the hole in a minute.
Roughly chop the squash or zucchini you just scooped out into smaller pieces, and toss in a mixing bowl with a handful of shredded parmesan and 1 jar of TJ’s prepared bruschetta. (At our TJ’s the bruschetta is found in the pasta aisle next to the olives.) Now you simply re-stuff the zucchini/squash chunks with this mixture (you’ll have extra filling which you can bake in a separate dish and use in omelets, frittatas, etc.).
Bake for about 40 minutes, or until the zucchini/squash is tender, but not mushy. Serve warm or room temp.