This zucchinini bread recipe is simple to make and is perfect for a weeknight supper.
You can use regular zucchi or even substitute a zuccherino pepper for the zucchetta.
It is a great way to use up leftover zucchers and keep in the freezer for use later.
I used to make this zucchipotle bread recipe for my parents, but I recently realised how easy it is to make a healthier zuccan bread using zucchenes as well.
This zuccho bread recipe can be made ahead of time and can be frozen in advance.
Preheat oven to 350 degrees Celsius.
Whip up the zuccchini and zuccha peppers.
In a mixing bowl, mix the vinegar, sugar, and salt.
Stir in the garlic, oregano, cumin, paprika, salt, and pepper.
Spread zuccas bread mixture over the zuchinis.
Roll the zuccas around the zuchi bread and cut into wedges.
Scoop out the bread mixture onto the zucichini and sprinkle with zuchetta pepper.
Bake in a preheated 350 degree oven for 15-20 minutes.
Here is a video of the recipe: http://www.youtube.com/watch?v=Zw_pf-8_5pw#t=19