Stuffed BIG Zucchini
As anyone who’s ever grown zucchini knows, they go from little to BIG in a very short time. What to do with those big zucchini? The good news is, mild flavored zucchini makes the perfect backdrop for all sorts of flavors. Cut in half and hollowed out, they’re a great container for your favorite fillings:
Cut zucchini in half lengthwise. Scoop out the center, leaving a 1/4 inch shell; reserve and chop the pulp. Sauté a chopped onion in olive oil until soft. Add the chopped zucchini pulp and sauté briefly until tender. Now mix the rest of your filling ingredients. Stuff the zucchini with the filling and bake in at 350°F oven for 25 minutes or until the shell is tender and the filling is hot.
Some filling ideas:
Chopped tomatoes, bread crumbs and Parmesan cheese.
Ground beef or turkey, browned with thyme and/or oregano; top stuffed zucchini with grated cheddar or a good spaghetti sauce.
Hot Italian sausage, cooked, drained and crumbled, with chopped tomatoes, basil, goat cheese, and mozzarella cheese.
Bulgur wheat (soaked in boiling water and drained) with feta cheese, currants, dill, and mint.
Thanks to GEI volunteer Bill Dawe for this recipe!