recipes
If you want great recipes, tips and expert cheese advice, it pays to go to the master – which is exactly what we've done. California-based writer Laura Werlin is recognized as one of the country’s foremost experts on American cheese. A renowned cheese expert and author of four highly successful cookbooks, Laura has just released her latest, “Laura Werlin’s Cheese Essentials.”
Share now in her wealth of knowledge with these cheese tips and recipes that are sure to have your taste buds yearning for more.
Share now in her wealth of knowledge with these cheese tips and recipes that are sure to have your taste buds yearning for more.
The New American Cheese Recipes
Simple Stuffed Zucchini (back to Laura Werlin Recipes...)
Serves 4
8 zucchini (about 2 pounds total), washed and cut in half lengthwise
2 tablespoons of olive oil
1 large yellow onion, finely chopped
3 small garlic cloves, minced
4 small tomatoes (about 3 pounds total), cut in half crosswise, seeded, and diced
Salt and freshly ground pepper, to taste
8 ounces medium-aged Cheddar cheese, coarsely grated (about 2 cups; or use medium aged Provolone)
1. Preheat the oven to 350°F.
2. Scoop out the flesh of the zucchini, being careful not to break the skins. The small side of a melon baller works well for this. Cut the flesh into small pieces and set aside.
3. In a large sauté pan, heat the olive oil over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and cook until the onions are soft, 10 minutes or more. Add the tomatoes and the reserved zucchini flesh. Cook until the zucchini softens and the tomatoes have released their juices, about 10 minutes. Add salt and pepper, and remove from heat. Let cool slightly.
4. Place the zucchini shells in a baking pan. Fill them with the stuffing. Top each with about 1/4 cup grated cheese. Cover with foil and bake until the zucchini shells are soft, 35 minutes. Remove the foil and bake for 5 more minutes until cheese begins to brown. Serve immediately.